Back to 6 servings filling 500 g starchy potatoes, peeled and cut into chunks, about 500 g mashed 300 g farmer's cheese (twaróg), crumbled; drained cottage cheese or quark can substitute 1 large onion, finely diced 2 tbsp butter 0.5 tsp salt, plus more to taste 0.5 tsp black pepper, freshly ground dough 2 cups all-purpose flour, sifted 0.5 tsp salt 1 egg, lightly beaten 0.75 cup hot water, added gradually; a little more if needed 2 tbsp vegetable oil topping 1 medium onion, thinly sliced, for topping 2 tbsp butter, for topping; bacon fat can replace it sour cream, to serve
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1 Step 1: Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain well, then mash while warm until smooth and let cool.2 Step 2: Melt 2 tablespoons butter in a skillet over medium heat. Add the diced onion and cook 8-10 minutes, stirring, until soft and translucent but not browned.3 Step 3: Combine the mashed potato, crumbled farmer's cheese and softened onion. Season with 1/2 teaspoon salt and the pepper, taste and adjust, then cool completely.4 Step 4: Whisk the flour and salt in a bowl, make a well, and add the egg and oil. Pour in the hot water gradually, stirring, then knead 5-8 minutes until smooth, soft and elastic.5 Step 5: Cover the dough and rest it at room temperature for 30 minutes.6 Step 6: Roll the dough on a floured surface to about 2 mm thick. Cut rounds about 7 cm across, re-rolling scraps as needed.7 Step 7: Place a spoonful of filling off-centre on each round, fold into a half-moon and press the edges firmly to seal, crimping if you like. Keep shaped pierogi covered with a floured towel.8 Step 8: Bring a large pot of salted water to a gentle simmer. Add the pierogi in batches of 10-12 without crowding, and simmer 3-4 minutes after they float to the surface.9 Step 9: Lift the pierogi out with a slotted spoon and drain well on a towel so they stay dry.10 Step 10: Melt 2 tablespoons butter over medium heat, add the sliced onion and cook until soft and golden, about 10-12 minutes.11 Step 11: Spoon the golden onion and butter over the hot pierogi, add plenty of black pepper, and serve with sour cream.getsaucepan.com/r/4d3770f4-8722-5c60-9513-2c861cf977d5
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