Pierogi Ruskie

Boil potatoes until tender, drain and mash. Fry half of onion in half of butter until golden. Mix the mash with farmer cheese, the fried onion, salt and black pepper. Cool.

Mix all purpose flour and salt, add water and vegetable oil and knead for 5 minutes until smooth and soft. Cover and rest 30 minutes.

Roll pierogi dough thinly (2 mm) and cut 7 cm rounds. Put a heaped teaspoon of potato and cheese filling in the middle of each, fold into a half-moon and pinch the edges firmly to seal. You should get about 48.

Cook raw pierogi in batches in a large pot of salted boiling water; once they float, cook 2 minutes more. Lift out with a slotted spoon.

Fry the rest of the onions in the rest of the butter until golden, add boiled pierogi and fry until lightly browned. Serve with sour cream.