In a large bowl add flour and water. Stir together until dough starts to come together. Turn out on to a floured surface and knead for 8-10 minutes until dough is smooth. Leave to rest, covered, for 30 minutes.

Meanwhile, chop potatoes into large cubes. Place in a saucepan with water and over a high heat. Boil until tender. Drain well, before pushing all the potatoes through a ricer into a bowl. Set aside to cool while you prepare the onions.

Melt two tablespoons of butter in a fry pan over medium heat. Add chopped onions and sauté until soft and golden. Add half the onions to the mashed potatoes and reserve the other half for garnishing pierogi at the end.

Add cottage cheese to the mashed potato as well as salt and pepper. Mix everything together until well combined.

Dust your surface with flour. Cut dough in two. Working with one half, roll out until approximately three millimetres thick. Using an eight centimetre cookie cutter, cut out as many rounds as you can. Repeat the process with the other half of the dough, squashing together any offcuts to create more pierogi skins. You should end up with 28-30 rounds.

Your potato filling should be cool by now. Scoop one tablespoon on to a wrapper. Stretch the dough over the top, pressing firmly to seal the edge. To get the rough crimped edges, press the dough between your thumb and forefinger all the way along the edge. Repeat with remaining dough and filling.

Bring a saucepan of water to the boil. Drop in your pierogi, about 6-8 at a time, allowing them to cook for 2-3 minutes, or until the rise to the surface. You can eat pierogi boiled, or melt the remaining two tablespoons of butter in a fry pan and dropped your cooked and drained pierogi in. Fry on each side for a few minutes until crispy and golden.

Serve your pierogi with sour cream, drizzled with the remaining sautéed onions, and finely chopped chives.