Babcia Pierogi Recipe

Ingredients

• All-purpose flour 3 ½ cups (450g) Sifted for a smooth dough
• Warm water 1 ¼ cups (300ml) Adjust to achieve pliable dough
• Large eggs 1 Room temperature
• Salt 1 tsp Enhances dough flavor
• Vegetable oil 2 tbsp Adds elasticity and richness
• Russet potatoes 2 lbs (900g) Peeled, boiled until tender
• Farmer’s cheese 1 cup (225g) Or well-drained ricotta
• Yellow onion 1 medium Finely chopped and sautéed
• Butter 2 tbsp For sautéing onion and richness
• Salt 1 tsp To taste
• Ground black pepper ½ tsp To taste