Instructions: Polish potato and ricotta stuffed pierogi

• Place the ricotta on a colander and let it drain for a few hours, even better overnight. If you are using the cottage cheese you don-t have to drain it overnight.
• Rinse, peel and boil the potatoes. Drain and mash while still hot through a potato masher. In a bowl put together mashed potatoes and cottage cheese. Add salt and pepper and stir. Taste and adjust with more seasoning if necessary.
  
• To prepare the dough put the flour in a bowl or on a work surface and gradually add the hot water. Knead the dough until it becomes smooth and homogeneous. Cover and let rest for half an hour.
  
• After this time, roll out the dough into a few milimmeters thick sheet. Using a cookie cutter or a glass with sharp edge cut 10 cm wide rounds.
  
• Place some of the filling in the center of the round. Fold the round in half, pressing the edges together and crimping them to seal.
  
• Bring a large pot of salted water to a boil. Add the pierogi in batches, and cook until tender and they float to the top 4 – 5 minutes.
  
• Drain and serve immediately with a drizzle of olive oil and a pinch of salt or once they are cold you can reheat them in a frying pan with some olive oil until they become golden and crispy on the bottom.