Pirohy (Slovak Potato and Quark Dumplings)

Instructions

1. Boil the potatoes in water with 1 teaspoon of salt for 15 to 20 minutes, until very tender. Drain and let them steam dry for 5 minutes. Meanwhile, cook the small onion in 1 tablespoon of butter for 6 minutes, until soft.
2. Mash the potatoes until smooth. Mix in the quark, the cooked onion, the 3/4 teaspoon salt and the pepper, and let the filling cool completely.
3. Mix the flour and 1/2 teaspoon salt in a bowl. Add the egg, water and oil and knead for 8 minutes into a smooth, soft dough. Cover and rest for 30 minutes.
4. Roll the dough out 3 mm (1/8 in) thick on a floured surface. Cut out 8 cm (3 in) rounds with a cutter or glass and re-roll the scraps once.
5. Put a generous tablespoon of filling (about 15 g) in the center of each round. Fold in half and pinch the edges firmly together with damp fingers, so the dumplings do not open while cooking.
6. Melt 50 g of butter in a wide pan and cook the sliced onion for 10 to 12 minutes, until golden. Keep it warm.
7. Bring a large pot of water with 2 teaspoons of salt to a boil and cook the pirohy in batches. Once they float, cook them for 3 minutes more, then lift them out with a slotted spoon and toss them in the onion butter.
8. Serve hot with sour cream and chives.

Tips

• Let the filling cool completely before filling the dough. A warm filling softens the dough and makes the pirohy tear.
• Seal the edges carefully, with no air pockets. Keep the filled pirohy in a single layer on a floured tray, covered, while you work.