Pierogi (Cheese dumplings)

Cheese filling

• 500 g water
• 600 g potatoes peeled and cut into pieces (3 cm)
• 150 g brown onion (approx. 1), cut into quarters
• 50 g salted butter
• 2 tsp semolina
• 500 g quark cheese (see Tips)
• 1 tsp sea salt to taste
• 1 tsp ground black pepper to taste

Dough

• 250 g warm water plus extra for sealing and boiling
• 1 egg
• 2 tbsp grapeseed oil
• 560 g plain flour plus extra for dusting
• warm water for boiling
• 1 - 2 pinches sea salt

Topping

• 120 g salted butter cut into cubes
• 180 g onion diced for garnishing
• fresh chives finely chopped for garnishing (optional)