Kimchi and cottage cheese pierogi

Whisk the flour and salt to combine.

Warm the butter and water in a pot to about 100 degrees Fahrenheit; let it cool if it overshoots.

Pour the cooled butter water into the flour and salt and add the room temperature beaten egg.

Turn out onto the work surface and knead five to eight minutes until smooth.

Cover with plastic wrap or a wet towel and rest 30 minutes to relax the gluten.

Peel and cube the potatoes, put them into a pot of cold water, bring to a boil and cook around 10 to 12 minutes until tender.

Rice the potatoes, add the kimchi and cottage cheese and cool the filling to room temperature.

Divide the dough into four equal pieces and roll each to about an eighth of an inch, cutting rounds with a three-inch pastry cutter and plenty of bench flour.

Put about a tablespoon to a tablespoon and a half of filling on each round, fold into a half circle, crimp the edges and refrigerate.

Boil the pierogi in a large pot of water about 60 to 90 seconds.

Transfer to a preheated oiled non-stick pan and cook one to two minutes per side until golden brown and crusty.