Pierogi I

1. Mound the flour and salt on a work surface or in a bowl, make a well, add the eggs and warm water, and mix then knead for about 8 minutes into a smooth, soft dough; cover and rest for 30 minutes.
2. Peel and boil the potatoes in salted water until tender, about 15 minutes, then drain and mash until smooth and let cool slightly.
3. Finely dice the onion and saute in 1 tablespoon of the butter until soft and golden, then mix half of it into the mashed potatoes along with the farmer cheese, salt, and pepper to make the filling.
4. Roll the dough out thinly on a floured surface and cut out rounds about 8 cm across with a glass or cutter, re-rolling the scraps.
5. Place a teaspoon of filling on each round, fold into a half-moon, and pinch the edges firmly to seal, making sure no filling escapes.
6. Drop the pierogi in batches into a large pot of boiling salted water, stir gently, and cook until they float and the dough is tender, about 3 to 4 minutes, then lift out with a slotted spoon.
7. Melt the remaining butter in a skillet with the rest of the sauteed onion, add the drained pierogi, and pan-fry briefly until lightly golden before serving hot.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan