Babcias Best Potato and Cheese Pierogi Polish Food

Instructions:

1. Combine flour and salt in a large bowl. Create a well in the center and add the egg, warm water, and melted butter. Gradually incorporate the flour until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
2. Boil potatoes until tender. Drain well and return to the pot. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper.
3. Melt 2 tablespoons butter in a skillet over medium heat. Add the diced onion and sauté until softened and lightly golden.
4. In a large bowl, combine the mashed potatoes, sautéed onions, farmer's cheese, cheddar cheese (if using), salt, and pepper. Mix well until thoroughly combined. Taste and adjust seasonings as needed.
5. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or glass to cut out circles. Place a spoonful of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, ensuring no air pockets remain.
7. Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time, being careful not to overcrowd the pot. Cook until they float to the surface plus an additional 2-3 minutes.
8. Melt the remaining butter in a large skillet over medium heat. Carefully remove the boiled pierogi from the water with a slotted spoon and place them in the skillet. Cook until golden brown and crispy on both sides, about 3-4 minutes per side.
9. Serve immediately with sour cream, caramelized onions, and/or fried bacon bits, if desired.