Instructions

1. 1

   Make the dough: Combine flour and salt in a large bowl. Add egg and warm water, mix until a shaggy dough forms.

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.

3. 3

   Make the filling: Boil potatoes until tender, drain and mash while hot.

4. 4

   Sauté onion in butter until golden brown and caramelized, about 15 minutes.

5. 5

   Mix mashed potatoes with farmer cheese and half the caramelized onions. Season with salt and pepper.

6. 6

   Roll out dough to 2mm thickness. Cut circles using a glass or cookie cutter (about 8cm diameter).

7. 7

   Place a spoonful of filling in the center of each circle. Fold in half and pinch edges firmly to seal.

8. 8

   Bring a large pot of salted water to boil. Cook pierogi in batches for 3-4 minutes after they float.

9. 9

   Serve topped with remaining caramelized onions, a dollop of sour cream, and fresh dill.