Potato pierogi with cherries and walnuts

Tip: tap a step to mark it as done.

1. Boil the potatoes in their skins until tender, then grate them on a potato grater directly onto a floured work surface. Add the flour, sugar, and egg, and knead into a dough that is no longer sticky. Add more flour as needed.

2. For the filling, combine the pitted cherries or other fruit with the sugar, vanilla extract, and lemon juice. Bring to a boil and cook for about 5 minutes. Strain the mixture, reserving the juice, and mix the fruit with the chopped walnuts.

3. Roll out the dough to about 5 mm thick and cut out circles with a drinking glass. Place fruit filling on each circle, fold into a half-moon, and press the edges firmly together with the tip of a table knife.

4. Cook the pierogi in boiling water until they all float to the surface, about 8–10 minutes. While warm, top with sour cream mixed with vanilla sugar and the reserved fruit juice.

Tip: Work with the potato dough immediately after kneading, as it softens and becomes sticky as it sits. Use just a teaspoon of filling per circle; adding more makes the edges difficult to seal.

This recipe was translated from the Slovak original: Zemiakové pirohy plnené čerešňami a orechmi