Instructions

• Place 5 cups all-purpose flour on a clean work surface and make a well in the center. Add 1 ¾ cups hot water, 1 teaspoon coarse salt, and ¼ cup cooking oil. Use a fork to gradually bring the flour into the wet ingredients until a shaggy dough forms.
• When the mixture holds together, use a bench scraper or your hands to gather it and begin kneading. Add the 1 large whisked egg and knead the dough for about 5 to 6 minutes, until smooth and elastic.
• Cover the dough with a bowl or plastic wrap and let it rest at room temperature for 30 to 60 minutes.
• While the dough rests, heat a medium skillet over medium heat and add 2 tablespoons of the unsalted butter. Add the 1 peeled, small-diced yellow onion and sauté 4 to 5 minutes until it begins to brown. Reduce the heat to medium–low and continue cooking another 10 to 12 minutes, stirring occasionally, until the onion is deeply browned, tender, and translucent. Transfer half of the caramelized onion to a small bowl for the filling and reserve the other half for garnish.
• Peel and cut the 3 pounds of russet potatoes into even chunks. Place them in a pot, cover with cold water, add a pinch of salt, bring to a boil, then reduce to a simmer and cook until fork-tender, about 12 to 15 minutes depending on chunk size. Drain thoroughly.
• Mash the drained potatoes until smooth. Fold in the unsalted butter (see ingredient list), 1 cup farmer’s cheese, half of the caramelized onions (from step 4), and coarse salt and ground white pepper to taste. Adjust seasoning and set the potato filling aside.
• Lightly dust your work surface with flour. Divide the rested dough into two equal portions and keep the second portion covered while you work with the first.
• Roll the first portion of dough out to about 1/8-inch thickness. Using a 3-inch round cookie cutter, cut circles from the dough and gather scraps to reroll as needed.
• Place 1 to 1 1/2 tablespoons of potato filling in the center of each dough round. Fold the dough over to form a half-moon and press the edges firmly to seal, making sure to remove any air pockets. Repeat until all rounds are filled and sealed.
• Bring a large pot of lightly salted water to a gentle boil. Cook the pierogi in batches so they have room to move: add a few at a time and cook until they float and are cooked through, about 2 to 3 minutes. Remove with a slotted spoon and drain.
• About 30 to 45 seconds before a batch finishes cooking in the water, melt 3 to 4 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the drained pierogi to the skillet and sauté 1 to 2 minutes, turning as needed, until lightly browned.
• Transfer the browned pierogi to a serving platter, season with additional coarse salt to taste, and garnish with the remaining caramelized onions. Serve warm.