Pierogies

By slebel

Ingredients

• 2 cups flour, plus extra for kneading and rolling dough
• 1 teaspoon salt
• 2 large egg
• 1/2 cup sour cream, plus extra to serve with the pierogi
• 4 T oil
• 1 1/2 c water
• 5 c flour
• butter and onions for sauteing
• 12 potatoes, peeled
• 1 pound processed cheese, cubed
• salt and pepper to taste
• 1 stick butter
• onion salt to taste

Preparation

Step 1

Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2.Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
3.To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.