👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together the flour and 1/2 teaspoon of salt. Make a well in the center and crack in the eggs. Add the sour cream. Gradually incorporate the flour from the sides into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover the dough with plastic wrap or an inverted bowl and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.

   ⏱️ 40 minutes (including rest time)
2. 2

   Prepare the filling: While the dough rests, melt 30g (2 tablespoons) of butter in a skillet over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Season with 1/4 teaspoon of salt and a pinch of black pepper. Remove from heat and let cool slightly. In a separate bowl, combine the mashed potatoes and farmer's cheese. Add the sautéed onions, the remaining 1/4 teaspoon salt, and the black pepper. Mix thoroughly until well combined. Taste and adjust seasoning if needed.

   ⏱️ 20 minutes
3. 3

   Assemble the pierogi: Divide the rested dough into two or three portions. Working with one portion at a time on a lightly floured surface, roll it out thinly, about 2-3mm (1/16-1/8 inch) thick. Use a round cutter (about 7-8 cm or 3 inches in diameter) to cut out circles of dough. Place a teaspoonful of filling in the center of each dough circle. Moisten the edges of the dough circle with a little water using your finger. Fold the dough in half to create a semi-circle, enclosing the filling. Press the edges firmly to seal, ensuring there are no air pockets. Crimp the edges with a fork for a decorative and secure seal. Place the formed pierogi on a lightly floured baking sheet, ensuring they don't touch, and cover with a clean kitchen towel to prevent drying.

   ⏱️ 30 minutes
4. 4

   Boil and pan-fry the pierogi: Bring a large pot of salted water to a rolling boil (approximately 1 teaspoon of salt per liter of water). Carefully add the pierogi to the boiling water in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes, or until the pierogi float to the surface and the dough appears cooked through. Using a slotted spoon, remove the cooked pierogi and drain them well. In a large skillet, melt the remaining 90g (6 tablespoons) of butter over medium heat. Add the remaining chopped onion (optional, for serving) and sauté until golden brown. Add the boiled pierogi to the skillet in a single layer. Pan-fry for 3-5 minutes per side, until golden brown and slightly crispy. Serve immediately, optionally with extra sautéed onions and a dollop of sour cream.

   ⏱️ 25 minutes