Homemade Pierogi with Potato & Cheese Filling

Instructions:

1. Combine the 420g flour and 5g salt in a large bowl. Gradually pour in the 240ml hot water and 30g melted butter, stirring with a wooden spoon until a shaggy mass forms.
2. Knead for about 5 minutes until it feels like an earlobe.
3. Boil the 500g cubed potatoes until tender, then mash them while steaming hot. Sauté the finely minced onion in 1 tsp olive oil until golden and translucent. Mix the potatoes, 200g farmer's cheese, sautéed onions, pepper, and nutmeg. Wait for the filling to cool completely before assembly to prevent the dough from tearing.
4. Divide your dough into two halves. Roll one half out on a lightly floured surface until it's roughly 1/8 inch thick. Use a 3 inch circular cutter (or a drinking glass) to stamp out circles. Keep the remaining dough covered with a damp cloth so it doesn't dry out.
5. Place about 1 tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half moon shape. Pinch the edges firmly with your fingers.
6. Bring a large pot of salted water to a gentle boil. Drop 6-8 pierogi in at a time. Boil for about 3-4 minutes until they float to the surface and look slightly translucent.
7. While boiling the rest, melt a knob of butter in a skillet over medium heat. Transfer the boiled pierogi directly into the pan. Fry for 2-3 minutes per side until the edges are crispy and golden brown.