Mix flour and salt in a bowl.

Add egg and water gradually, kneading until a smooth dough forms. Cover and let rest for 15–20 minutes.

Prepare the Filling:

Mash the boiled potatoes until smooth.

Sauté the red onion until golden and mix into the mashed potatoes.

Stir in ricotta cheese and season to taste.

Assemble the Pierogi:

Roll out the dough on a floured surface to about 2–3 mm thickness.

Cut into circles using a cup or cutter.

Place a spoonful of filling in the center of each circle, fold over, and seal edges by pressing with a fork.

Cook the Pierogi:

Bring a pot of salted water to a boil.

Add pierogi in batches and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon.

Prepare the Toppings:

In a small pan, melt butter and sauté chorizo until slightly crispy.

Serve pierogi hot, topped with sour cream, chorizo, and fresh dill.

Serving and Storage Tips