Babcia's Potato and Farmer-Cheese Pierogi

Mound the flour on a clean surface and create a deep well in the center.

Crack the egg into the well and add the salt. Using a fork, gradually incorporate the flour into the egg, stirring slowly.

When a shaggy dough forms, begin kneading with the heel of your hand for about 8 minutes until smooth and elastic.

Wrap the dough in a clean kitchen towel and let it rest while you prepare the filling.

Peel the potatoes and cut into chunks. Place in a large pot of cold salted water and bring to a boil.

Cook the potatoes until fork-tender, about 15 minutes. Drain thoroughly and return to the warm pot.

Mash the hot potatoes with the butter until smooth and creamy.

While the potatoes cook, finely dice the yellow onion and sauté in a small pan with a pat of butter over medium-low heat. Cook slowly until golden and sweet, about 10 minutes.

Fold the sautéed onions, ricotta, salt, and black pepper into the warm mashed potatoes. Stir until well combined. Let the filling cool to room temperature.

Divide the rested dough in half. Keep one half covered while you work with the other.

On a floured surface, roll the dough to about 1/8-inch thickness. Using a floured 3-inch round cutter or inverted glass, cut out circles.

Place a heaping tablespoon of the potato-cheese filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon. Crimp the edges firmly with a fork or by pinching and twisting the edge between your thumb and forefinger.

Transfer the assembled pierogi to a floured surface. Repeat with the remaining dough and filling.

Bring a large pot of well-salted water to a vigorous boil. Gently slide the pierogi into the water in batches.

Cook until the pierogi float to the surface and are cooked through, about 3-4 minutes. Remove with a slotted spoon and drain.

In a large skillet, melt the remaining butter over medium heat. Continue cooking until the butter becomes golden and fragrant, with nutty flecks at the bottom—this is Babcia's secret.

Toss the drained pierogi gently in the browned butter. Shower heavily with fresh dill.

Serve immediately with a generous dollop of yogurt swirled alongside for that tangy Polish comfort.