Combine flour, salt, and sour cream in a standing mixer fitted with dough hook attachment. Mix on low speed until blended. Add eggs and blend until combined.

Transfer mixture onto a floured surface and shape into a ball, adding flour as needed, as it might be sticky. Wrap in plastic wrap and place in a bowl. Let rest for 20 minutes.

To make filling, peel potatoes and quarter. Place in a large pot of water and bring to a boil over medium heat. Cook until tender. Drain well and return potatoes to pot. Add farmer cheese and 1½ sticks butter. Mix well until smooth. Let cool 10 minutes.

On a lightly floured surface cut dough into four sections. Working with one section at a time, roll dough approximately 1/8-inch thick (wrap remaining doughs in plastic wrap while waiting their turn). Cut out 3-inch circles with a circle cutter or wine glass and place on lightly floured parchment paper. Place towel on top so they don’t dry out. Repeat with remaining dough.

Working with one circle at time, place a scoop of filling in the center. Fold dough over filling until edges meet, forming a half moon shape. Use fingers to gently squeeze edges together until sealed.

Fill a large pot with water, add oil and pinch of salt. Bring to a boil. Use a slotted spoon to place each pierogi into the water, 10 per batch. Give one gentle stir (so they don’t stick to the bottom) and cook until they float to the top, 5–8 minutes.

Melt remaining ½ stick butter and place into a corning ware dish. Use slotted spoon to transfer each pierogi out of the water and into the dish.

Serve as is, or fry with onions and serve crispy with a side of Hreen and sour cream.

Visit ediblesarasota.com for the Hreen (Beet Relish) recipe.