Cheese Pierogies

Ingredients

• 300 g flour
• 0.5 tsp Salt
• 1 egg
• 200 g grated Tilsiter cheese
• 2 Eggs
• Salt
• pepper (ground)
• breadcrumbs (as needed)
• flour (for the work surface)
• 2 tbsp butter

Instructions

1. 1.

   Sift the flour into a bowl and mix with salt. Create a well in the center and add the egg. Mix everything together, gradually adding about 1/8 l water while kneading until a smooth, firm dough forms. Wrap the dough in cling film and let it rest under a warmed, inverted bowl for 1 hour.

2. 2.

   For the filling, whisk the Tilsiter cheese with the eggs, season, and fold in enough breadcrumbs to create a moist, moldable mixture. On a floured work surface, roll out portions of dough thinly and cut circles about 7 cm in diameter. Place one tablespoon of filling on each dough circle, fold into half-moons, press the edges firmly, and decorate with a fork. Heat salted water and drop pierogies in batches. Once they rise to the surface, reduce heat and let them cook for another ~8 minutes. Remove with a slotted spoon and drain. Fry in hot butter until golden brown and serve.