Dough:
1. In a bowl, whisk together eggs and water. Combine flour and salt and pour in egg/water mixture and knead until a dough ball comes together.
2. Knead until smooth and let rest while you make the filling.
Filling:
1. Saute onion in melted butter until golden and translucent making sure to season with salt.
2. Boil peeled and cut russet potatoes in salted water until fork tender (25 minutes).
3. Squeeze potatoes through ricer and combine it with farmers cheese, 3/4 of the sautéed onions, salt and pepper.
Pierogi:
1. Roll out the dough and cut out circles using a biscuit cutter.
2. Fill the dough with a heaping tablespoon of potato filling and pinch the corners to seal.
3. Boil the pierogi for 2-3 minutes (until they start to float) and sauté in melted butter until golden brown and crispy.
4. Top with extra sautéed onions, sour cream, and chives.
