Ruthenian Pierogi

Sift the flour with the salt, add the egg and gradually pour in warm water; knead a smooth, elastic dough. Cover with plastic wrap and let rest for 20 minutes.

Peel the potatoes, cut into cubes and boil in salted water until soft, about 20 minutes. Drain and mash the potatoes into a purée while still warm.

Finely chop one onion and sauté in butter until golden. Combine the mashed potatoes with the farmer's cheese and fried onion, then season with salt and pepper to taste.

Roll out the dough into a thin sheet, 2-3 mm thick, and cut out circles about 7 cm in diameter using a glass or cutter.

Place a teaspoon of filling in the center of each circle, fold the dough in half and pinch the edges tightly so the seam is solid, with no gaps.

Cook the pierogi in small batches in salted boiling water for 3-4 minutes after they float to the surface; remove with a slotted spoon.

Chop the second onion and fry separately in butter until golden brown. Serve the pierogi hot, topped with the fried onion, with sour cream or melted butter.