- 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
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.