Cheese filling

1. Place water into mixing bowl. Place Varoma into position, then weigh potatoes into it. Secure Varoma lid and cook 25 min/Varoma/speed 1. Transfer potatoes into a bowl, then set aside to cool completely in refrigerator (approx. 15 minutes).
2. Place onion into mixing bowl and chop 5 sec/speed 8.
3. Add butter and sauté 4 min/120°C/speed 1. Transfer into a bowl and set aside.
4. Place cooled potatoes and semolina into mixing bowl and chop 4 sec/speed 4.
5. Add quark, sea salt, pepper and reserved sautéed onion and mix 30 sec/speed 3.5, with aid of spatula. Scrape down sides of mixing bowl with spatula, then mix for a further 20 sec/speed 3.5, with aid of spatula. Transfer cheese filling into a bowl and set aside. Clean and dry mixing bowl.

Dough

1. Place all dough ingredients into mixing bowl and knead Dough mode/1 min.
2. Transfer dough onto a lightly floured silicone bread mat or work surface, then roll out until very thin (3 mm). Using a cookie cutter (9 cm), cut out circles of dough (approx. 50).
3. Place approx. 3 teaspoons of the reserved cheese filling into the centre of 1 circle of dough. Wet the edge of half the circle with a little water, then carefully fold dough over filling to create a half-moon shape enclosing the filling. Press all edges of the half-moon with your fingertips to seal. Repeat process with remaining circles of dough and remaining cheese filling to form approx. 50 pierogi.
4. Fill a stock pot (3-4 L) ¾ of the way with water. Add salt, then place over high heat and bring the water to the boil. Cook in batches for 3-4 minutes, or until pierogi rise to the surface. Remove with a slotted spoon and allow to drain before transferring into a thermal serving bowl or other large bowl and cover to keep warm.

Topping

1. Place butter and onion into a large non-stick frying pan (26 cm) and fry off onions until golden in colour.
2. Serve pierogi hot, drizzled with sautéed onion and butter mixture, garnished with fresh chives (optional).