Pierogie Rouskie

Peel and rice potatoes. Mix with shallots and ricotta cheese; season mixture.

Place 2 cups flour in large bowl or on work surface and make well in center. Break egg into flour; add salt and a little water at a time. Bring dough together, kneading well and adding more flour or water as necessary. Divide dough in half and cover with bowl or towel. Rest 20 minutes.

On floured work surface, roll dough out thinly; cut with 2-inch round or glass. Spoon portion of filling into middle of each circle. Fold dough in half and pinch edges together. Gather scraps, reroll and fill. Repeat with remaining half of dough.

Sprinkle baking sheet with flour; place filled pierogi in single layer. Cover with towel. Bring large, low saucepan of salted water to a boil. Drop in pierogi, about six at a time and be sure not to overcrowd saucepan. Return to a boil and reduce heat.

When pierogi rise to surface, continue to simmer a few minutes more. Remove one with slotted spoon and taste for doneness. Once you’re happy with texture, remove from saucepan and drain.

Serve warm with caramelized onions and sour cream, if desired.