• 3 cup flour; all purpose salt
• 1 egg water, approx.
• 4 teaspoon vegetable oil

• 1 tablespoon butter
• 1/3 cup onion; finely chopped
• 1 cup potatoes; cold mashed
• 3/4 cup cheddar cheese; shredded salt pepper

Directions:

Dough:

In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky.

Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes.

Filling:

Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper.

Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough.

In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain.

n large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream.

Variations:

Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion.

Mushroom: In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste.