Chef John’s Potato and Cheese Pierogi

Step 1 (Mix 3.5 cups flour and 1 teaspoon kosher salt in a large bowl. Make a well in the center and add 0.25 cup vegetable oil and 1 cup warm water at 120 to 130 degrees F. Stir to form a shaggy dough.)

Step 2 (Knead the dough on a work surface until it's smooth and soft. You can add a little more flour if it's too sticky. Form into a ball and wrap in plastic. Leave on the counter for 1 hour or in the refrigerator for 3 hours to overnight.)

Step 3 (Melt 0.5 cup unsalted butter in a skillet over medium heat. Add 1 large diced yellow onion and 0.5 teaspoon kosher salt. Cook until the onion is golden brown, stirring occasionally, for 8 to 10 minutes. Let cool a bit.)

Step 4 (Boil 3 medium russet potatoes in salted water until tender, about 20 minutes. Drain and mash until smooth. Let cool to room temperature.)

Step 5 (Break up 16 ounces farmer's cheese in a bowl. Add 1.5 teaspoons kosher salt, 1 teaspoon ground black pepper, and a pinch of cayenne pepper. Add 2 to 3 heaping spoons of the cooked onion mixture, draining off most of the butter. Mix until just combined.)

Step 6 (Add the cooled mashed potatoes to the cheese mixture and mix until thoroughly combined. Set aside.)

Step 7 (Roll out a quarter of the dough on a floured surface until very thin, at least 1/8-inch thick. Cut out 3.5-inch circles. Save the scraps for re-rolling.)

Step 8 (Place about 2 tablespoons of the filling in the center of each dough circle. Wet the edges with water, then fold the dough over and seal the edges together, starting from the center.)

Step 9 (Boil a large pot of salted water. Add the pierogi in batches and cook for 2 to 3 minutes.)

Step 10 (Melt 1 tablespoon unsalted butter in a nonstick skillet over medium heat.)

Step 11 (Transfer the cooked pierogi to the skillet with melted butter. Cook until light golden brown, about 2 minutes per side.)

Step 12 (Continue cooking the pierogi in batches as needed.)

Step 13 (Serve the pierogi with the remaining buttered onions, 2 tablespoons sour cream, and 2 teaspoons snipped fresh chives on top.)