# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 1 large egg
03 - 1/2 cup lukewarm water
04 - 1 tablespoon sour cream
05 - 1/2 teaspoon salt
→ Filling
06 - 1 pound starchy potatoes (Yukon Gold or Russet), peeled and diced
07 - 1 cup farmers cheese or well-drained ricotta
08 - 1 small onion, finely chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ To Serve
12 - 2 tablespoons unsalted butter
13 - 1 medium onion, thinly sliced
14 - Sour cream, optional
15 - Fresh chives or dill, chopped, optional
# How-To Steps:
01 - Place diced potatoes in salted boiling water and cook until tender, approximately 15 minutes. Drain thoroughly.
02 - Melt 2 tablespoons unsalted butter in a skillet over medium heat; cook chopped onion until golden and soft, about 8 minutes.
03 - Mash drained potatoes until smooth. Combine with sautéed onions, farmers cheese, salt, and black pepper. Mix well and cool to room temperature.
04 - In a large bowl, whisk together flour and salt. Add the egg, sour cream, and lukewarm water, stirring with a fork until combined.
05 - Knead the dough by hand on a floured surface until smooth and elastic, about 8 minutes. Wrap in plastic wrap and let rest for 15 minutes.
06 - Roll dough to a thickness of 1/8 inch (3 mm) on a floured surface. Cut into 3-inch (7.5 cm) circles using a cutter or glass.
07 - Place a heaping teaspoon of filling in the center of each dough round. Fold over and firmly pinch edges to seal completely.
08 - Bring a large pot of salted water to a boil. Cook pierogi in batches for 3 to 4 minutes or until they float. Remove with a slotted spoon.
09 - For added flavor, melt 2 tablespoons unsalted butter in a skillet, sauté sliced onion until golden, then gently fry boiled pierogi until lightly crisped.
10 - Serve pierogi hot, garnished with sautéed onions, sour cream, and fresh herbs as desired.
