Pierogi Ruskie

Make an elastic dough from flour, egg, salt, and warm water; cover and rest for 20 minutes.

Boil the potatoes until tender, mash them, and mix with farmer's cheese.

Finely chop the onion, fry it in butter until golden, then stir it into the filling; season with salt and pepper.

Roll the dough thinly, cut circles, add filling, and seal the edges tightly.

Boil the pierogi in salted water for 3–4 minutes after they float.

Serve hot with fried onion, sour cream, or melted butter.