Ingredients:
Filling:
- 16oz Whole Milk Ricotta
- 1½lbs Russet Potatoes
- Salt
- Pepper
Dough:
- 240g All Purpose Flour
- ½ Cup Water
- 1 Egg
- ½ tsp Salt
- 1 Stick Salted Butter
- 1 Yellow Onion
- Sour Cream (optional topping)
Utensils needed:
- Rolling Pin
- Large Pot
- Large Mixing Bowl
- Medium Mixing Bowl
- Potato/Vegetable Peeler
- Potato Masher
- Cookie cutter, Pierogi cutter, or a drinking glass about 3 ½” diameter (I use a glass)
- Large Frying Pan (at least 12” diameter)
- Spatula
- Countertop surface area for rolling out dough
- Slotted Spoon
- Colander