Smoked Paprika and Bacon Pierogi

Prepare the Filling

1. 1Boil the potatoes in salted water until tender. Drain well and mash until smooth. Let cool slightly.
2. 2In a skillet, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.
3. 3Add the chopped onion to the reserved bacon fat and sauté until softened and lightly browned, about 5-7 minutes.
4. 4In a large bowl, combine the mashed potatoes, farmer's cheese, sautéed onions, smoked paprika, salt, and pepper. Mix until well combined. Stir in most of the crispy bacon bits, reserving some for garnish.

Make the Dough

1. 1In a large bowl, whisk together the flour and salt. Make a well in the center.
2. 2In a separate small bowl, whisk the egg with the warm water.
3. 3Pour the egg-water mixture into the well of the flour. Gradually mix the flour into the wet ingredients, stirring until a shaggy dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.

Assemble the Pierogi

1. 1Divide the dough into 2-3 portions. Working with one portion at a time (keeping the others covered), roll it out thinly on a lightly floured surface to about 1/8 inch thickness.
2. 2Using a round cutter (about 3 inches in diameter), cut out as many circles as possible.
3. 3Place a teaspoonful of the filling onto the center of each dough circle. Moisten the edges of the dough with water.
4. 4Fold the dough circle in half, pressing the edges firmly to seal, forming a semi-circle. Ensure there are no air pockets. Place the assembled pierogi on a lightly floured baking sheet.
5. 5Repeat with the remaining dough and filling. Gather scraps, re-knead briefly, and roll out again to cut more circles.

Cook and Serve

1. 1Bring a large pot of salted water to a rolling boil. Carefully add the pierogi in batches, being careful not to overcrowd the pot.
2. 2Boil for 3-5 minutes, or until the pierogi float to the surface. Cook for an additional 1-2 minutes after they float.
3. 3Use a slotted spoon to remove the boiled pierogi and drain them well.
4. 4In a large skillet, melt the butter over medium heat. Add the boiled pierogi in a single layer and fry for 2-3 minutes per side, until golden brown and slightly crispy.
5. 5Serve the fried pierogi immediately, garnished with the reserved crispy bacon bits and fresh dill if desired. Offer sour cream on the side.