Pierogi Ruskie

Ingredients

• 3 pcs Potato
• 200 g Farmer Cheese
• 2 pcs Onion
• 270 g All Purpose Flour
• 1 pcs Egg
• 4 tbsp Butter
• 120 g Sour Cream
• 1 tsp Black Pepper
• 1.5 tbsp Kosher Salt
• 3.62 l Water

Method

1. Add {potato}, {water}, and {kosher_salt} to a medium pot, bring to a gentle boil over medium-high heat, then cook until the {potato} is completely tender and a knife slides through easily. Drain well so the filling stays fluffy, not wet.
2. Melt part of the {butter} in a large skillet over medium heat, add finely diced {onion} with a pinch of {kosher_salt}, and cook, stirring often, until soft, sweet, and deep golden. This slow color builds the classic Polish sweetness in the filling.
3. Combine {all_purpose_flour}, {egg}, warm {water}, and {kosher_salt} in a bowl, then knead on a work surface for a few minutes until smooth and supple. Do not overwork it or the pierogi will turn tough instead of tender.
4. Cover the dough and let it rest at room temperature until relaxed and easier to roll thin without springing back.
5. Mash the drained {potato} while still warm, fold in the cooked {onion}, {farmer_cheese}, {black_pepper}, and more {kosher_salt}, then mix until creamy and well seasoned. Taste and adjust so the filling is boldly savory before it goes into the dough.
6. Roll the rested dough thin on a lightly floured surface, cut rounds, fill with the {potato} mixture, then pinch the edges firmly so the pierogi stay sealed in the water. Keep the formed pierogi covered so they do not dry out.
7. Bring a wide pot of salted {water} to a gentle boil over medium-high heat, then cook the pierogi in batches so the pot is not crowded. When they float and look slightly puffed, let them cook briefly more, then lift out carefully.
8. Melt the remaining {butter} in a large skillet over medium heat, add the boiled pierogi with the reserved cooked {onion}, and fry until both sides are golden and lightly crisp at the edges. Finish with cool {sour_cream} for contrast and serve immediately while the crust is still delicate.