Fail-Proof Pierogi Ruskie Recipe (Just Like Babcia's)

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1. 1Step 1: Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
2. 2Step 2: Start adding the water slowly, letting it incorporate before adding more.
3. 3Step 3: Whisk until all the ingredients are incorporated and there are no lumps.
4. 4Step 4: Peel the potatoes and put them into the pot.
5. 5Step 5: Add the cold water, two pinches of salt and boil until they are soft (about 30 minutes).
6. 6Step 6: Peel and chop an onion. Gently fry it with the entire block of butter (the onion should remain white, don't caramelize it).
7. 7Step 7: When potatoes are soft, pour out the water and add the fried onion with butter to the pot.
8. 8Step 8: Add the farmer's cheese, salt, pepper, and mix all together with the potato masher.
9. 9Step 9: Divide the dough into the 2 or 3 pieces.
10. 10Step 10: Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
11. 11Step 11: Use round cookie cutter to cut the circles from the dough.
12. 12Step 12: Put the filling (1/2-3 teaspoons) in the centre of each circle. The more filling the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
13. 13Step 13: Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
14. 14Step 14: Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
15. 15Step 15: Pour the water into the big pot. Add 2 pinches of salt. Boil.
16. 16Step 16: Gently throw pierogi, one by one into the boiling water.
17. 17Step 17: When they start floating, wait for a minute and take them out with the slotted spoon.
18. 18Step 18: Pour the melted butter on top.