Best Polish Buckwheat and Cheese Pierogi {Pierogi z Kaszą i Twarogiem}

Cook buckwheat according to instructions on the package with a teaspoon of salt. Set aside to cool.

Dice onions and sauté in butter, also set aside to cool.

In the meantime, make dough: place flour, salt and egg in the mixing bowl. If you're using a stand up mixer, using the hook attachment make dough by adding water bit by bit. If working by hands, also slowly add water until dough clumps. Then transfer unto floured surface and work until smooth. Cover in plastic and set aside.

Once buckwheat cools, add the onions and the remaining ingredients. Mix to combine. Taste, and add more salt, if needed.

Place portion of the dough on a floured surface and roll it out with a rolling pin to about 1/8 inch / 3 mm in thickness. With a glass (or a pierogi cutter**) cut out circles, place filling on each circle and close to form pierogi***

Fill a large pot with water and set to boil. When water starts boiling, turn down to low, add a splash of oil and a pinch of salt. Turn boiling water to low heat, drop dumplings into the water in batches (7-10 at a time). Stir gently and let float. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll, it may brake your dumplings, and we don't want that.

Remove dumplings and place onto a clean surface without touching. You may serve immediately, garnished with sautéed onion and bacon bit, or brown dumplings in butter.