6 c. flour
10 oz. sour cream
4 eggs
1 1/2 tbsp. salt
1 1/2 tbsp. baking powder

FILLING:

2 1/2 lbs. potatoes, cooked, mashed
3/4 lb. cheddar cheese, grated
1/2 stick butter, melted
5 eggs (reserve 1 egg white)

TO FRY PEROGIES:

1 stick butter
1 c. chopped onions

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.

An empty soup can may be used to make circles out of rolled dough. 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.

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.

Prepare to cook perogies. Put water into deep pot and bring to boil. Drop perogies 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 perogies are cooked.

In heavy skillet melt butter and add onions. Cook onion until transparent; add perogies and fry golden. Serve hot with onion.

Prepare 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.