Quick Potato and Cheese Pierogi

Heat the butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crispy and the onions are browned, taking around 6 to 8 minutes. Set aside the bacon and onions in a small dish, reserving about 2 tablespoons of the bacon fat for later use.

Boil salted water in a large pot and add potatoes; cover the pot and bring to a boil. Reduce heat to medium-low and let simmer until the potatoes are tender, approximately 20 minutes. Drain the water and mash the potatoes until smooth. Allow them to cool for about 10 minutes before seasoning with salt, black pepper, and a pinch of heat from the cayenne pepper. Stir in 1 egg and farmer's cheese, then cover and refrigerate until chilled, about 30 minutes.

In a separate bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash.

Lay out wonton wrappers one by one on a lightly floured work surface. Brush the edges with the egg wash, then place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and press the edges together to seal them securely.

Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, taking around 2 to 3 minutes. Drain the pierogi.

Transfer the pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer the cooked pierogi to a bowl and toss with the bacon and onions, then serve garnished with sour cream and chives.