Authentic Homemade Potato and Cheese Pierogi

Prepare the filling: Peel the potatoes and cut them into quarters. Place them in a large pot of salted water, bring to a boil, and simmer for about 20 minutes until tender. Drain and allow them to cool completely. While the potatoes cook, melt the butter in a pan and gently sauté the diced onions for 8 minutes until soft and translucent. Reserve 2 tablespoons of the onions for garnish. In a large bowl, combine the cooled potatoes, cottage cheese, and the remaining sautéed onions. Season generously with salt and pepper, then mash until the mixture is thoroughly combined and smooth.

Make the dough: In a large mixing bowl, combine the plain flour with 450ml of tepid water, 10g of salt, and the vegetable oil. Knead the mixture thoroughly until you have a smooth, elastic dough. Cover and let it rest for 15 minutes. Divide the dough into two portions. On a lightly floured surface, roll out the first half until it is 1-2mm thick. Use an 8cm pastry cutter or the rim of a glass to cut out circles.

Assemble the pierogi: Place a heaped tablespoon of the potato filling in the center of each dough circle. Fold the dough over the filling and pinch the edges firmly together to seal; use a tiny bit of water on your fingers if needed to ensure a tight bond. Repeat with the remaining dough and filling. Any leftover filling can be frozen or served as a side dish.

Cook and serve: Bring a large pot of salted water (about 2 liters) to a rolling boil. Carefully drop the pierogi into the water in batches. Cook for 5-6 minutes; they are ready once they float to the surface. Remove them with a slotted spoon. For a crispy finish, melt a little extra butter in a frying pan and toss the boiled pierogi until lightly browned. Serve hot, topped with the reserved fried onions.