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Mix flour and salt in a large bowl.

Create a well in the center and add eggs and water.

Knead the dough until smooth and elastic, about 5-7 minutes.

Cover the dough with a cloth and let it rest for 30 minutes.

Boil potatoes until tender, then drain and mash.

In a skillet, cook diced bacon until crispy, then add chopped onion and garlic.

Sauté until onions are translucent, about 5 minutes.

Combine mashed potatoes, cheddar cheese, and the bacon mixture.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut circles from the dough using a glass or cutter.

Place a spoonful of filling in the center of each circle.

Fold the dough over and pinch the edges to seal tightly.

Bring a large pot of salted water to a boil.

Drop pierogi into boiling water and cook until they float, about 3-4 minutes.

Remove with a slotted spoon and drain.

In a skillet, melt butter and sauté the cooked pierogi until golden brown.

Serve hot with sour cream and chives.

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