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.
   You can do this in the simmering basket instead if your quantity of potatoes will fit but you’ll boil for less time. Check after 10 minutes.
   Run potatoes under cold water then transfer potatoes into a bowl and set aside to cool completely (approx. 15 minutes).
2. Get rid of all water from Thermomix bowl. Place onion into mixing bowl and chop 5 sec/speed 8.
3. Add butter and sauté 4 min/120°C/speed 1.
4. Transfer into a bowl and set aside.
5. Place cooled potatoes and semolina (if using) into mixing bowl and chop 4 sec/speed 4.
6. Add quark, sea salt, pepper and reserved sautéed onion and mix 10 seconds speed 5 then check, Transfer cheese filling into a bowl and mash a bit more with a fork, if needed, then set aside.
   Clean and dry mixing bowl.

Dough

1. Place all dough ingredients into mixing bowl and knead – kneading 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.
3. Place approx. 2-3 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, we twisted the edges a bit to create a pattern.
   Repeat process with remaining circles of dough and remaining cheese filling.
4. Fill a saucepan ¾ of the way with water. Add salt, then place over high heat and bring the water to the boil.
   Place pierogi in the boiling water and cook in batches for 3-4 minutes 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|.

1. Serving – serve with melted butter, you can add sautéed onions on top