Perogies

Directions

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 tablespoon more water at a time, being careful not to make dough sticky.

Turn out dough onto lightly floured surface; knead about 10 times or until smooth.

Halve dough, cover with plastic wrap or damp cloth.

Let rest for 20 minutes.

Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or until 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 inch thickness.

Using 3 inch round cutter, cut dough into rounds.

Place 1 teaspoon 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 1½ hr to 2 minutes or until 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.

In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes until golden.

Add perogies and toss to coat and warm through.

Serve with sour cream.