Polish pierogi

For the filling and the topping, heat the 3 tablespoons of butter in a frying pan and gently cook all 3 finely chopped onions, stirring occasionally, until caramelised. Leave one third of the onion in the pan (for the topping) and transfer two thirds to a bowl.

Make the dough by combining all the dough ingredients in a large bowl and mixing with your hand until a it forms a ball. Turn out and knead on a floured surface for 6-7 minutes, then cover with a clean, damp cloth and leave to rest at room temperature for 20-30 minutes while you prepare the filling.

If using smoked twaróg or another soft cheese, first mash it in a bowl with a fork, then transfer it to the bowl with the onions. If using a harder grated cheese, just add it to the bowl with the onions. Add the cooked, diced potato and mix well. Taste and season with salt and white pepper – it should be salty.

Roll the pierogi dough out thinly (0.5mm is ideal) on a floured surface and use your favourite method to shape the flattened dough. Using a teaspoon fill the pierogi and seal. Put the finished pierogi on a lightly floured surface.

Bring a large pan of salted water to the boil and boil the pierogi in batches. Once they float to the top, give them an extra minute before removing with a slotted spoon. Shake off any excess water and transfer to a warm bowl with the 2 tablespoons melted butter. Before serving, transfer the pierogi to a frying pan and cook in the butter for 2 minutes each side, until golden and crispy.

Serve with the reserved caramelised onions on top and soured cream on the side, if you like.