Bubka'S Homemade Pierogies - cooking recipe

Ingredients

Dough
2 cups flour
1 cup milk
1 egg
1/2 cup sour cream
Filling
2 1/2 lbs russet potatoes
1 lb cheddar cheese, Shredded
1 lb onion, Diced

Preparation

Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese.
Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth.
Mix flour, milk, eggs and sour cream together in separate mixing bowl until you get a smooth textured dough.
Roll out the dough to about 1/8\" thickness. Flour the board lightly as you roll so dough does not stick.
Cut the dough into 2\" circles. Place a 1\" ball of potato filling in center of circle.
Squeeze the edges of each circle to form a half circle pierogi. Place pierogies in boiling water for about 3 minutes until they float to the top.
Transfer boiled pierogies to cold water. Dry on towel. Brush with melted butter.
To serve fresh, sautee until lightly browned on both sides - about 2 minutes per side. Serve with sauteed onions and sour cream.
To Freeze: Place on a wax paper lined cookie sheet and set in freezer. Once frozen, place in plastic bag. Label with date and contents. Freeze for up to 3 months.