Instructions

1. DOUGH: Mix flour and salt. Add egg. Add water gradually while mixing until you have a soft, elastic dough. Knead 10 minutes until smooth and slightly sticky.
2. Cover and rest 30 minutes.
3. FILLING: Boil potatoes until very soft. Drain and mash. Sauté chopped onion in butter until soft and golden. Combine mashed potatoes with curd cheese, caramelized onion, salt, and pepper. Cool before using.
4. SHAPE: Roll dough to about 2-3mm thickness on a lightly floured surface.
5. Cut 8-10cm circles with a glass or cutter.
6. Place 1 tbsp filling in center of each circle.
7. Moisten edge with water. Fold into a half-moon shape. Pinch edges firmly to seal.
8. COOK: Bring a large pot of salted water to a rolling boil.
9. Gently drop pierogi in batches. They will sink, then float.
10. Once floating, cook for another 2-3 minutes until they float steadily.
11. Remove with a slotted spoon to a plate.
12. FINISH: Optionally pan-fry in butter with caramelized onions until edges are slightly crispy.
13. SERVE with sour cream and crispy bacon bits if desired. Eat immediately while warm.