Potato and Cheese Pierogis

Filling:

4 medium potatoes, peeled and boiled.

1/2 stick butter

1/2 onion, chopped
1 cup cheddar cheese

Saute the onions in the butter. In a mixing bowl, combine potatoes and sauteed onion and butter mixture. Add cheese and blend together. Allow to cool before proceeding. You may refrigerate this over night.  (Note on salt: I boil my potatoes in VERY salty water. You may want to add a a teaspoon or two to your mixture)

Dough:

2 eggs
1 (8 ounce) container sour cream

¼ cup water

3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

Add wet ingredients to a mixing bowl. mix together and add dry ingredients. Bring dough together, if dough is too dry add a tablespoon of water. If too wet and sticky add a tablespoon of flour. Knead for 10 to 15 minutes.

To stuff:

Working with small portions, roll dough out to 1/8 inch thickness. Using a three inch biscuit cutter or appropriate substitute, cut rounds as efficiently at possible. Use about one tablespoon of stuffing per three inch round. Pinch to close. If dough has dried out (like I said, use small batches), dab your finger in water and wet the edge to help seal. Dough left after cutting can be kneaded to gather to get more rounds.

To cook:

Boil pierogis until they float, about 3 to 5 minutes. After boiling you may serve with your favorite sauce. Sour cream is traditional as well. I like to saute onions in a pan and toss pierogis allowing them to brown slightly.