Step 1

Place potatoes in a pot, cover with water and cook until fork tender;

Step 2

In the meantime heat up the oil or ghee in a frying pan, add onions, and cook until golden brown;

Step 3

Once potatoes are cooked, using a potato ricer or potato masher, mashed potatoes so they don't have lumps;

Step 4

Add farmer cheese and mix together;

Step 5

Add onions, other cheeses, spices, salt, and pepper and mix well.

Step 6

Pour the flour on a counter or other surface that will allow you to make the dough;

Step 7

Add a pinch of salt;

Step 8

Make a little hole in the middle and start adding milk and butter;

Step 9

Add a little water at a time and work the dough until you can form a ball about 10-15 minutes;

Step 10

Once done, cover it with the big bowl and let it rest for about 20-30 minutes;

Step 11

Roll the dough until thin (like pasta) and using either a cookie cutter or a large wine glass cut the circles;

Step 12

Place 1 teaspoon of the filling in the middle of the circle;

Step 13

Wet one half of the circle and then seal it together;

Step 14

Boil a large pot of water and season with salt;

Step 15

Once the water is boiling put about 8 pierogi at a time;

Step 16

Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;

Step 17

If you want to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown;

Step 18

Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

Step 19

Add onions and bacon on top of the pierogi and serve with sour cream.