Pierogies - Homemade, Another Variation - cooking recipe

Ingredients

Dough
6 cups flour
10 ounces sour cream
4 eggs
1 1/2 tablespoons salt
1 1/2 tablespoons baking powder
Filling
2 1/2 lbs potatoes, cooked and mashed (Never use the dried, or boxed mashed potatoes, always use real potato)
3/4 lb cheddar cheese, grated
1/4 cup melted butter
5 eggs (reserve 1 egg white)
To fry pierogi
1/2 cup butter
1 cup chopped onion

Preparation

For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
Egg white is used to seal filling inside dough circles.
For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
Brush egg white all around inner edge of circles.
Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
Cooking: Put water into deep pot and bring to boil.
Drop pierogi into water a few at a time.
They will sink to the bottom and when they float to the surface, remove and drain.
Repeat until all pierogi are cooked.
In heavy skillet melt butter and add onions.
Cook onion until transparent; add pierogi and fry golden.
Serve hot with onion.
To freeze: Dust with flour, put on cookie sheet and freeze.
When ready to use, put frozen pierogi in boiling water and proceed as above.