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In the bowl of a stand mixer or mixing bowl combine all the ingredients. Mix until a ball forms. Add more flour if they dough is too wet or more water if too dry. Cover the bowl with w kitchen towel and let it rest for 20-30 minutes.
Place potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for about 20 minutes or until easily pierced with a fork. Drain and mash with a potato masher.
Meanwhile, heat a medium pan over medium heat. Add butter and onion and cook for about 8-10 minutes. Add cooked onion and farmers cheese to the mashed potatoes. Season with salt and pepper. Set aside.
Separate the dough into two balls. Cover one piece with a towel and roll out other piece on a lightly floured surface until it is thin enough to work with, around 1/8″. Cut into circles using a 3″ cookie cutter, or a glass. Spoon around one tablespoon of filling into the center. Fold the circle over into half and press to seal the edges. Place pierogi on a floured surface and cover with a towel to avoid drying out.
To cook pierogis, bring a large pot of water to a boil, add salt. Drop pierogi in a few at a time and cook until they float to the top (about 3-4 minutes). Remove with a slotted spoon. Serve with browned butter.