First make the filling: Peel, cook and mash 2 medium potatoes or use instant to make 1 cup.

STEP 1:

2 oz. grated sharp cheddar cheese, use chopping blades
1/4 c. sour cream
salt and pepper, to taste
1 tbsp. minced onions, optional

STEP 2:

Mix together and cool. Make dough:

3 c. flour
1/2 tsp. salt
1/2 c. water
1 tbsp. oil

STEP 3:

Mix all ingredients in dough attachment of food processor and process to a pliable dough. You may need a little more water but only add by tablespoonsful. On a well floured board, roll dough thin, about 1/16 inch.

STEP 4:

With large biscuit cutter, cut circles and put a spoonful of filling a little off center in each circle.

STEP 5:

Fold dough over and pinch edges together. Do not let them touch or they will stick together and tear.

STEP 6:

Gently drop pierogi in rapidly boiling water until it floats to surface. Be sure it does not stick to bottom by giving it a nudge with a slotted spoon right after dropping it in. As soon as the pierogi starts floating to top, immediately lift out and place on plate, again not touching.

STEP 7:

Lightly sauté pierogi in butter and onions and serve hot. Enjoy!

Submitted by: Betty Kovach