Perogies

4-1/2 cup flour
6-8 potatoes
1 teaspoon salt
4 tablespoons butter
1 cup of cheddar cheese, shredded
2 eggs + 1 egg yolk
1-2 tablespoons cooking oil
2 cups of sour cream
2 tablespoons of milk.

• Place potatoes in a saucepan, cover with water. Cook for 15-20 minutes or until tender. While the potatoes are cooking go ahead and get started with the rest of the recipe.
• Combine the sour cream, 2 tablespoons of melted butter, egg yolk, eggs, & oil. Whisk well.
• Add the salt and then the flour. Set aside in a covered bowl for 15-20 minutes.
• Drain & mash the potatoes. Add cheese while potatoes are still hot.
• Add 2 tablespoons of butter, and 2 tablespoons of milk to the potatoes.
• Divide the dough into 2 portions.
• Take 1 portion and roll out and 1/4″ thickness on a lightly-floured surface. cut into circles; do do this you can use a perogie cutter, biscuit cutter, a glass, or circular shaped cookie cutter.
• Spoon a portion of the potato mixture in the center of each circle.
• Fold the dough over, into half circles, use a fork to seal the edges.
• Place on a cookie sheet and freeze until ready to serve.

To serve, I like to place in a fry pan with, sliced onions that have been sauteed in a bit of butter and heat  the perogies until   it is a  light golden brown. even better if topped off with a slice of cheese.

or

Bring a pot of lightly salted water to a boil. Drop the perogies in the water.they float to the top when done.