To make dough place all ingredients in a bowl of a stand mixer with a hook attachment and mix until a dough forms (about 3–4 minutes). Remove dough, wrap in plastic and set aside - does not have to be refrigerated.

To make the filling cut fillets into large cubes, place in a food processor with a blade, add all spices and process for about 30 seconds to break up the fish meat. You can also mince the meat with a knife. It doesn't need to be pasty but smaller pieces.

If using cottage cheese, place on a strainer and let strain for a few minutes. If using farmer's cheese, crumble with your fingers. Finely mince the herbs.

Transfer fish into a mixing bowl, add farmer's cheese/cottage cheese, lemon zest and herbs. Mix well.

Fill a medium pot with water three quarters of the way, add a tablespoon of salt and set to boil.

When ready to make pierogi, place half of the dough onto a floured surface and roll out to 1/8 of an inch thickness. Cut out circles. Place about 1 tablespoon of filling onto each circle, close to create a half moon shape and close the edges by pinching the dough together. Use a fork to help you seal the edges, if needed.

Place pierogi in boiling water set to medium-low heat - do this in batches. Once they float to the top, boil for another 3 minutes.

Take out and serve immediately with garnish of sautéed onion or drizzle a bit of oil on them, so they don't stick. To heat up place in boiling water or sauté in butter until golden brown.