Pierogi with Borscht

Method

1. Make dough with flour, eggs, water, and salt
2. Roll out and cut into circles
3. Prepare filling with potatoes, cheese, onions, sour cream, butter, and pork fat
4. Fill dumplings and seal
5. Boil in salted water until they float
6. Serve with borscht
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.