Pierogi Ruskie My Familys Polish Potato Cheese Dumplings

Instructions:

1. In a large bowl, whisk together flour and salt. Create a well in the center and add warm water, melted butter, and egg. Gradually incorporate the flour until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
2. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
3. While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until softened and golden brown, about 8-10 minutes.
4. Mash the cooked potatoes until smooth using a potato masher or ricer. Add the sautéed onion, farmer's cheese, salt, and pepper. Mix well until thoroughly combined. Taste and adjust seasoning as needed.
5. Divide the dough in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles. Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape. Pinch the edges firmly to seal. Repeat with the remaining dough and filling.
6. Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. Cook until they float to the surface and continue cooking for another 2-3 minutes. Remove with a slotted spoon and drain well.
7. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the cooked pierogi and cook until golden brown on both sides, about 3-5 minutes per side. Add extra onion with some butter to the pan for added flavor.
8. Serve the pierogi hot, topped with sour cream or Greek yogurt (optional). Enjoy this classic polish food!