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Recipe details are AI-generated from the video and may contain errors — for reference only.
Boil 3-4 Russet potatoes in a pot of water for about 30 minutes until fork tender, then remove from water, let cool off, peel the skins, and halve to check for spots.
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Do not undercook the potatoes, otherwise they will remain hard and impossible to rice into a smooth filling.
Peel and dice 1 ½ cups of onion on a cutting board to prepare for the filling.
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Cut the onions into even, fine dice so they soften uniformly when cooked later.
Pass the boiled and peeled potatoes through a potato ricer into a large glass bowl until completely riced into a smooth fluffy texture.
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Rice the potatoes while still warm so they pass through the ricer easily without forming hard lumps.
Add ½ teaspoon of salt, ¼ teaspoon of pepper, and 1 cup of ricotta cheese to the riced potatoes, then fold and mix thoroughly until the mixture is smooth and combined.
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Fold the ricotta gently into the warm potatoes so the mixture remains creamy without becoming gluey.
Cook the diced onions in 4 tablespoons of butter in a skillet over medium heat until they become soft and golden brown.
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Stir the onions frequently so they caramelize evenly without burning the butter.
Pour the cooked golden onions into the potato and cheese mixture, mix thoroughly until well combined, then transfer into a dish, cover, and place in the refrigerator to cool.
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Chill the filling before assembling the pierogi so it holds its shape and is easy to scoop.
Crack 2 large eggs into 1 cup of water and whisk together, add ½ teaspoon of salt to 4 cups of unbleached flour, pour the liquid into the flour, and use a fork to stir into a shaggy dough.
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Mix the eggs and water thoroughly before pouring into the flour so the liquid is distributed evenly.
Turn the shaggy dough out onto a floured wooden board (stolnica), sprinkle with a little flour, and knead briefly until smooth and combined.
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Do not over-knead the dough, or it will become elastic and difficult to roll out thin.
Wrap the kneaded dough tightly in plastic wrap to prevent it from drying out, and let it rest for about 10 minutes.
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Always wrap the dough in plastic during resting, otherwise a dry crust will form on the surface.
Cut the rested dough in half, keep the remaining half wrapped, dust the board with flour, and use a rolling pin to roll the dough evenly from the center outwards.
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Roll the dough to an even, moderate thickness so it is not too thick to chew or too thin to hold the filling.
Use a 3-inch round metal cutter to stamp out neat round dough circles from the rolled sheet, then save and wrap the dough scraps.
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Press the cutter down firmly and twist slightly to get clean-cut edges without stretching the dough.
Use a 1 oz disher scoop to place uniform mounds of potato and cheese filling right in the center of each round dough wrapper.
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Place the filling strictly in the center so the edges remain clean for sealing.
Gently stretch the dough around the filling without getting filling in the seams, bring the edges together, and pinch really tight until securely sealed.
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Pinch the edges tightly and keep filling out of the seam, otherwise they will open up and leak when boiled.
Handle boiling water with extreme care to avoid serious scalds or splashes.
Gently drop the shaped pierogi into a pot of vigorously boiling water, and once they float to the top, boil them for about 3 minutes.
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Do not overcrowd the pot when dropping in pierogi, otherwise they will stick together and tear.
Melt butter in a large frying pan, place the boiled pierogi in without overcrowding, and pan-fry until lightly crisped and golden brown on both sides.
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Do not overcrowd the frying pan, otherwise the pierogi will stick and won't brown evenly.
Arrange the pan-fried pierogi in a serving dish around a dollop of sour cream in the center, top with the previously fried onions and fresh herbs.
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Serve immediately while hot and crispy so the texture and flavor are at their best.
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