4 c. sifted flour
1 pt. sour cream
2 eggs
1 tsp. salt

FILLING:

1 medium onion, chopped
1/4 cup butter
3 lbs. potatoes
salt and pepper
10 oz. sharp cheese

FILLING: Sauté onions in butter. Boil potatoes, when potatoes are cooked, drain well. Add sautéed onions and butter, salt, pepper and cut up sharp cheese. Mash well. Cool the mixture thoroughly. Roll the potatoes to the size of a walnut. (You may do this the day before making).

Combine sour cream, eggs, and blend well.

Stir in flour, salt and knead the dough until smooth and soft. Lightly oil a bowl, place the dough in the oiled bowl and cover. Let stand for 20 minutes.

Thinly roll out on a lightly floured surface as you would pie crust. Cut out with a round cookie cutter or small glass. Put potato filling in center and fold over forming a half circle and pinch the edges together with the fingers to seal in the filling.

Place the Proyhy on a clean, floured tea towel as you make them.

COOKING: Drop into a pot of boiling salted water (add a little oil). Do not cook too many at a time.

Stir with a wooden spoon a few times to prevent them from sticking to bottom. When cooked, they will float to the top.

They will cook in about 10 minutes.

Remove from water using a perforated spoon to drain in colander. Transfer them to a deep serving dish, sprinkle generously with melted butter, toss very gently to coat the Pyrohy evenly with butter.

Serve with sour cream or fried chopped onions or leeks. Sauté in butter, if desired (good for leftover pyrohy, too).