Potato and Cheese Pierogi

Steps

1. Boil the potatoes for about 30 minutes until fork tender.
2. Take them out of the water, let them cool off, and peel them.
3. Rice the cooled potatoes (you can use a potato masher).
4. Add half a teaspoon of salt and quarter teaspoon of pepper to the mashed potatoes.
5. Mix in regatta cheese (or farmer's cheese) until smooth. If using farmer's cheese, add a little sour cream if it is too dry.
6. Sauté onions until nice and golden brown.
7. Combine the potato mixture with the cooked onions to create the filling.
8. Place the filling in a dish and cover it in the refrigerator while you prepare the dough.
9. In a large bowl, mix 4 cups of flour, 1 cup of water, 2 eggs, and salt.
10. Stir everything together with a fork until combined. Do not knead for too long; aim for a smooth mixture.
11. Cover the dough with plastic wrap to prevent it from drying out and let it rest for about 10 minutes.
12. Cut the rested dough in half, then roll one portion out evenly (not too thin) using flour on your board.
13. Use a three-inch cutter to cut circles from the rolled dough.
14. Place about one ounce of filling into the center of each circle.
15. Gently stretch the dough around the filling and bring the edges together, pinching tightly to seal the pierogi.
16. Bring a large pot of water to a vigorous boil.
17. Drop the pierogi gently into the boiling water. Boil for about three minutes until they float to the top.
18. Remove the cooked pierogi from the water and place them on a tray lightly oiled so they do not stick.
19. In a frying pan, melt butter over medium heat.
20. Gently place the pierogi in the pan (do not overcrowd them). Brown them slightly until they have some color.
21. Serve the fried pierogi with melted butter and onions on top, and sour cream on the side.