Combine the wheat flour, hot water, butter, and a teaspoon of salt. Knead into a smooth, elastic dough and set aside to rest for about 20 minutes.
Peel the potatoes and grate them on a fine grater. Thoroughly squeeze out the excess liquid from the grated potatoes.
Dice the smoked bacon and render it in a pan. Add finely chopped onions and fry until translucent. Stir in the squeezed potatoes and fry the mixture, stirring frequently, until the filling loses its raw taste and becomes compact. Season with salt and black pepper, then let it cool.
Roll out the rested dough and cut out large circles. Place a generous portion of the cooled potato filling onto each circle and carefully seal the edges to form large pierogi.
Cook the pierogi in a pot of boiling salted water. Boil for about 3-4 minutes after they float to the surface.
Serve the pierogi hot, generously topped with rendered bacon, sautéed onions, and an optional dollop of sour cream.
Cook it hands-free.
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