Pierogi (Traditional Polish Dumplings) Recipe

Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.

Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft about 15 minutes. Remove from heat.

Combine farmer's cheese potatoes mushroom mixture sour cream salt and pepper in a bowl. Mix together and set filling aside.

Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands gradually adding more warm water 1 tablespoon at a time as you go. Knead well continuing to add more water as needed. Knead until dough is soft and smooth adding more flour to the work surface as needed.

Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter saving the excess dough for your next batch.

Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.

Bring a large pot of salted water to a gentle boil. Add the pierogi in batches about 20 at a time and cook until they float to the surface 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.