Polish Pierogies

Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash thoroughly until smooth, then let them cool to room temperature.

Sauté half of the minced onion in 2 tablespoons of butter until golden brown. Mix the sautéed onion and the farmers cheese into the mashed potatoes. Season generously with salt and black pepper.

In a large bowl or food processor, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Roll out the dough to about 1/8-inch thickness. Use a round 3-inch cutter or a drinking glass to cut out circles.

Place a tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal.

Bring a large pot of salted water to a boil. Drop the pierogi in batches. Once they float to the surface, cook for an additional 2-3 minutes.

Remove with a slotted spoon. For the best finish, pan-fry the boiled pierogi in butter with the remaining onions until golden and crisp.