Instructions

1. Peel the potatoes and boil in a saucepan filled with water. When they are cooked, remove from water and allow to cool completely.
2. In a large mixing bowl, sift the flour.
3. In a glass, melt the butter in hot water and stir.
4. Pour into flour, add in the egg.
5. On a floured surface, work the dough with your hands.
6. Roll it into a ball and wrap in saran wrap.
   
7. Place in the fridge for 30 minutes.
8. Chop the onion.
9. In a skillet, fry the onion in 2 Tbsp butter until clear.
   
10. In a mixing bowl mash the potatoes, onions, and cottage cheese together. Add salt and pepper to taste. You want it to be more on the salty side (about 1/2 tsp).
    
11. Remove the dough from the fridge and roll it out on a floured surface.
    
12. Using a large round glass, cut out circles in the dough.
    
13. Fill the dough circle with 1 Tbsp of the filling and fold it in half.
    
14. Pinch the sides together so they are sealed, then crimp them.
    
    
    
15. Bring a pot of water to a boil, add a pinch of salt and a little oil.
16. Drop the pierogies in one by one and allow them to boil, when they float to the top of the water they are ready.
    
    
17. Using a slotted spoon, remove them from the water and put them onto a plate, cover with a lid from a pan to keep them warm.
18. Serve with your favorite accompaniments: sour cream, gravy, butter, etc.
    
19. These homemade potato pierogies also freeze well.