Pierogi with Irish Potatoes, Ricotta, and Fried Onion

This recipe is a nod to my Eastern European heritage, inspired by the comforting flavours of Irish potatoes from my beautiful potato seller Fathima Mohamed, who twice a month brings sacks of these perfect Irish potatoes from Malawi. It takes Fathima three days to get here but trust me; once you have tasted these organic delights, you will not want to eat our local bland variety.

Through these recipes, I do want to emphasise the need for all of us to practice conscious eating. By supporting Fathima, I support a fearless entrepreneur, a woman of virtue and valour, I support her hustle because I know how hard life is for women in this uncertain struggling economy.

Here is my version of home made pierogi (dumplings) stuffed with Fathima's potatos, my homemade ricotta and fried onion

Ingredients:

For the Dough:

2 cups all-purpose flour

200ml water

1/2 tsp salt

For the Filling:

2 cups mashed potato

1 cup ricotta cheese

1 onion, chopped and fried

Salt and pepper to taste

1 tbsp fresh dill, chopped (optional)

For Cooking and Serving:

4 tbsp unsalted butter

1 small onion, thinly sliced (for topping)

Chopped fresh dill, for garnish

*Instructions:*

1. Prepare the Dough:

- In a bowl, combine the flour, water and salt.

- Mix until the dough comes together, then knead on a floured surface for about 15 minutes until smooth and elastic.

- Cover the dough with plastic wrap and let it rest for at least 2 hours.

2. Make the Filling:

Mix the sautéed onions into the mashed potatoes, then fold in the ricotta cheese. Season with salt, pepper, and fresh dill if using. Let the filling cool to room temperature.

3. Assemble the Pierogi:

- Roll out the rested dough.

- Use a round cutter (or a glass) to cut out 3-inch circles.

- Place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.

4. Cook the Pierogi:

- Bring a large pot of salted water to a boil. Drop the pierogi in batches, cooking until they float to the surface (about 3-4 minutes). Use a slotted spoon to transfer them to a plate.

- In a large skillet, melt the butter over medium heat and sauté the sliced onion until caramelized. Add the cooked pierogi and fry until golden and crispy on both sides.

5. Serve:

- Serve the pierogi hot, topped with the caramelized onions, and a sprinkle of fresh dill.

Yum...