Pierogi with ricotta and dried tomatoes

• Ingredients:
• Dough:
• wholegrain flour – 250 g
• egg – 1 pc
• oil – 1 table spoon
• warm water – 100 ml
• salt – 1 tea spoon
• Stuffing:
• dried tomatoes in oil PROVITUS – 150 g
• ricotta – 150 g
• salt, pepper – for taste

Knead the dough with flour, egg, oil, water and salt.

Wrap it in cling film and put in the fridge for about 15 minutes.
Cut tomatoes into small cubes.
Mix them with ricotta.
Season with salt and pepper.
Roll the dough and cut circles in it using a glass.
Stuff with the prepared stuffing.
Stick it together to form a frill.
Throw them into hot water and after their coming to the surface, cook for 2-3 more minutes.
Serve browned in butter.

Direct link to the recipe  HERE