Pierogi

Instructions

1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and lukewarm water. Mix until a dough forms.
2. Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 5-7 minutes. Cover with a towel and let it rest for 30 minutes.
3. Meanwhile, cook the potatoes in a pot of boiling salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
4. In a skillet, melt butter over medium heat and sauté the chopped onion until golden brown. Add the onion to the mashed potatoes along with the farmer's cheese. Mix well and season with salt and pepper to taste.
5. Roll out the rested dough on a floured surface to about 1/8 inch (3mm) thickness. Cut into circles using a 3-inch (7.5cm) round cutter.
6. Place a tablespoon of the potato-cheese filling onto each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal.
7. Bring a large pot of salted water to a boil. Add the pierogi in batches, cooking them until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and drain.
8. In a skillet, melt remaining butter over medium heat. Add the boiled pierogi and fry until golden brown on both sides, about 2-3 minutes per side.
9. Serve the pierogi hot with a dollop of sour cream.