1 med. onion, sauteed until golden
1/2 a lg. pkg. cream cheese
1/4 lb. farmer cheese
3-4 lg. potatoes, peel & scald until soft for mashing
Dough includes:
2 c. flour
1 egg
Ice water (about 3/4 c.)

1. Mix dough ingredients in cuisinart until dough is firm and shiny. Knead a little to make into ball.

2. To make stuffing: Mash potatoes. Add salt and pepper. Add sauteed onions. Add cream cheese and farmer cheese. Mix well.

3. Divide dough into 3 parts. Roll out dough about 1/8 inch thick. Cut into circles with about a tablespoon of filling, close by folding dough circle in half, pinch edge with flour to close, make sure it is closed.

4. To cook - boil water with tablespoon salt. Add perogan to boiling water 4 or 5 at a time, when perogan float to top of water they are finished (short time).

5. Shortly before serving fry perogan in a little butter until golden brown on each side.

6. Can be frozen and reheated at a later time by frying.