In a large bowl, combine the flour, egg, salt, and water.

Stir with your hand or a wooden spoon until a rough ball begins to form.

Knead the dough on a floured surface for 5 minutes until smooth and bouncy. Let the dough rest for 15 minutes covered in cling film.

Boil the potatoes until soft, then drain and leave to cool. Sauté the red onion in a drizzle of oil for 5 minutes.

Mash the potatoes with the onion, ricotta cheese, salt, and pepper until smooth.

Roll out the dough on a floured surface to 3mm thick. Cut circles with a cookie cutter.

Place 1 tsp of filling in each dough circle, fold into a semi-circle, and pinch the edges to seal.

Boil the pierogi in salted water for 4 minutes. Drain and fry in butter for 3 minutes on each side for extra crispiness.

In the same frying pan, cook the chorizo pieces for 30 seconds until crispy.

Serve the pierogi topped with sour cream, fried chorizo, and dill. Enjoy!