Slovak Potato and Cheese Dumplings (Pirohy) with Caramelized Onions

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk together 1/2 cup warm water and 1 large egg. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.

For the filling, mash the 2 large boiled potatoes in a bowl. Add 1 cup farmer's cheese and 1/4 teaspoon black pepper, mixing until well combined. Set aside.

Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Cut out circles using a 2-inch round cookie cutter or the rim of a glass.

Place about 1 teaspoon of potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal, ensuring no filling escapes.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the pirohy into the boiling water, cooking in batches for 3-5 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.

While the pirohy boil, melt 2 tablespoons butter in a large skillet over medium-low heat. Add the 2 medium thinly sliced yellow onions and cook for 15-20 minutes, stirring occasionally, until deeply golden brown and caramelized.

Add the boiled pirohy to the skillet with the caramelized onions. Increase heat to medium and pan-fry for 3-4 minutes per side, or until golden brown and slightly crispy. Serve immediately.