Polish Pierogi

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Make a well in the center and add egg, sour cream, and softened butter. Mix with your hands until the dough comes together. Knead on a floured surface for about 5 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
2. Make the filling
   Place potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Meanwhile, sauté the diced onion in 2 tablespoons of butter until golden brown.
3. Finish the filling
   Drain the potatoes thoroughly and mash them. Add sautéed onions, farmer's cheese, salt, and pepper. Mix well and let cool slightly.
4. Roll and cut the dough
   On a floured surface, roll out the dough to about 1/8 inch thickness. Using a 3-inch round cutter or glass, cut out circles from the dough. Gather scraps, re-roll and cut more circles until all dough is used.
5. Fill and seal
   Place a tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal. Make sure there are no openings where filling could leak out.
6. Cook the pierogi
   Bring a large pot of salted water to a boil. Working in batches, drop pierogi into boiling water. Once they float to the surface (about 2-3 minutes), cook for 1 minute more, then remove with a slotted spoon.
7. Serve
   Melt 4 tablespoons of butter in a large skillet. Add boiled pierogi and fry until golden on both sides, about 2-3 minutes per side. Serve hot with a dollop of sour cream.