Hand-rolled pierogi stuffed with potato, spinach, mozzarella, and browned onion butter.
1 eggChicken eggs
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80 gMozzarella cheese
45 gButter
320 gPotato
90 gSpinach
100 gOnion
0.5 cupWater
2 cupsFlour
To tasteSalt
To tasteBlack Pepper
Knead flour, water, egg, and salt into a soft dough.
Rest dough for 20 minutes.
Boil potatoes in salted water for 20 minutes, then mash.
Wilt spinach and mix with potato, mozzarella, and black pepper.
Roll dough, cut rounds, fill, and seal pierogi.
Boil pierogi for 4 minutes after they float.
Brown butter with onion for 8 minutes and spoon over pierogi.