Rolling pin

Circle cookie cutter (substitute: drinking glass)

Stovetop pot & pan

Prepare the Dough: Mound 625 g of all-purpose flour on a work surface, make a well, and add 1 egg, 60 ml vegetable oil, and 2 pinches salt. Gradually pour in 1 cup 150°F/65°C warm water while kneading until a smooth, elastic dough forms.

Make the Filling: Boil 600 g potatoes in salted water until soft, then mash them thoroughly. Mix the mashed potatoes with 600 g farmer's cheese and 1 small onion that has been finely diced and sautéed in 113 g butter.

Assemble: Roll the dough to a thickness of 1/8 inch and cut out circles using a glass. Place 1 small spoonful of filling in the center of each circle, fold the dough over, and pinch the edges to seal.

Cook: Drop the dumplings into boiling salted water and cook until they float to the surface. Continue boiling for 2 minutes more before removing them with a slotted spoon.

Fry: Sear each side in a frying pan with extra butter and spices of preference.

Serve: Plate & drizzle or dip the pierogis in sauce of preference.