Ingredients:

  • 3 cups (360g) All-Purpose Flour, plus more for dusting
  • 1 teaspoon Fine Sea Salt
  • 1 large Egg, room temperature
  • 1 cup (240ml) Boiling Water
  • 2 tablespoons Unsalted Butter, melted and slightly cooled (for dough)
  • 2 lbs (900g) Russet Potatoes, peeled and quartered
  • 8 oz (225g) Farmer’s Cheese (Twaróg), or dry Ricotta/Cream Cheese
  • 4 tablespoons Unsalted Butter (for filling)
  • 1 small Yellow Onion, finely minced (for filling)
  • 1 teaspoon Salt (or to taste)
  • ½ teaspoon Freshly Ground Black Pepper
  • 6 tablespoons Unsalted Butter (for pan-frying)
  • 2 large Yellow Onions, thinly sliced (for topping)
  • ½ cup Sour Cream (for garnish)

Instructions:

  1. Cook Potatoes: Boil the peeled potatoes in salted water until fork-tender. Drain thoroughly.
  2. Mash & Season: Mash the potatoes until smooth. Melt 4 tbsp butter, sauté the minced onion lightly until translucent, and mix the onion/butter into the mashed potatoes.
  3. Incorporate Cheese: Gently fold in the farmer’s cheese, salt, and pepper until just combined. Taste and adjust seasoning. Set aside to cool completely.
  4. Combine Dry Ingredients: Whisk flour and salt together in a large bowl.
  5. Add Wet Ingredients: Create a well in the centre. Add the egg and melted butter. Gradually pour in the boiling water while mixing rapidly with a wooden spoon.
  6. Knead: Turn the mixture onto a lightly floured surface. Knead for 5–8 minutes until smooth and elastic. Cover the dough tightly and let it rest at room temperature for at least 30 minutes.
  7. Roll Out: Divide the rested dough in half. Roll one piece out thinly (about 1/8 inch or 3mm thickness) on a lightly floured surface.
  8. Cut Circles: Use a 3-inch biscuit cutter to stamp out uniform circles. Re-gather scraps, rest briefly, then re-roll.
  9. Fill and Seal: Place about 1 teaspoon of cooled filling in the centre of each circle. Fold the dough over to create a half-moon shape. Pinch the edges firmly together, ensuring a tight seal, and crimp for security.
  10. Rest Again: Place finished pierogi on a lightly floured baking sheet, ensuring they do not touch.
  11. Boil: Bring a large pot of heavily salted water to a gentle boil. Drop the pierogi in batches. Cook until they float to the surface, then continue simmering for an additional 2–3 minutes. Remove carefully with a slotted spoon.
  12. Pan-Fry: While the pierogi boil, sauté the 2 large sliced onions in 6 tbsp butter over medium heat until deeply golden brown and sweet (caramelised).
  13. Crisp: In a separate skillet, melt 2 tbsp of butter. Pan-fry the boiled pierogi in batches until both sides are golden brown and slightly crisp.
  14. Serve: Serve immediately topped generously with the caramelised onions and a dollop of sour cream.