Baked Perogies - cooking recipe

Ingredients

4 -5 quarts mashed potatoes
2 tablespoons dill
1/4 teaspoon salt and pepper (to taste)
1 tablespoon yeast (pkg)
1/2 cup water (lukewarm)
1 teaspoon sugar
1 tablespoon vinegar
1 tablespoon vinegar
1/2 cup sugar
1/2 cup margarine
1 teaspoon salt
3 cups water
8 -10 cups flour
1 liter whipping cream (or fresh farm cream)
2 tablespoons dill
1 large onion (chopped and fried)
1 tablespoon butter

Preparation

FOR FILLING:
Boil and mash approx 4-5 quarts of mashed potatoes.
Add while potatoes are still hot 2 tbsp of dill.
Salt and Pepper to taste.
Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
FOR DOUGH:
Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
Add pkg of yeast and let stand for 10min.
In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
Add flour until you create a bun dough where it's no longer sticky.
Let Rise (2hrs) until double in bulk.
Punch Down.
Cut off a size you would use to make a small dinner bun (1x2-inch size).
Shape into a square.
Put about 1 tbsp of filling in middle.
Fold over.
Pinch and tuck edge under.
Place on greased baking sheet.
DO NOT LET RISE.
While baking one sheet, shape other perogies.
Bake at 375\u00b0F (or 190\u00b0C) for 20-25 minutes, until lightly browned.
YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the \"for sauce\" directions the same way).
FOR SAUCE:
In large dutch oven or pot.
Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
Add about 2 tbsp dried/fresh dill.
Fry 1 Large onion in butter until tender.
Add onion to cream.
Thicken cream with cornstarch & water (or flour and oil).
Add perogies to cream
Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
Makes approx 4 dozen perogies.
Serve Hot! ENJOY!