1/2tablespoononion, chopped fine (equals one and a half teaspoons)
salt & pepper to taste
2cupscheddar cheese, strong, shredded
1onion, thinly sliced
bacon, chopped into small pieces and fried until crisp (optional)
For the dough:
Beat the eggs together well. Add the water and the oil. Blend well. Mix the flour and salt together in a separate bowl. Add the wet mixture.
Knead the dough until it is smooth and soft. Cover it and let sit for 30 minutes. Roll the pierogi dough out thin and cut it into circles with a glass or pierogi cutter.
For the Filling:Mix potatoes, onion, salt and pepper together. Roll filling into small balls, place one in the center of the dough circle, fold and pinch the edges together. Use water to pinch and seal if the dough will not stick well. Boil them in salted water for about 5 minutes or until the pierogis are floating on the top of the water.
Meanwhile, melt the butter in a frying pan over medium heat and saute the onions until they are soft and beginning to brown.
When the perogis are cooked, place them in the frying pan and turn them to coat them in the butter. You can serve them immediately or cook them in the butter for a few minutes.
Serve topped with dollops of sour cream for sure and fried bacon bits if you desire.
This recipe makes a few dozen pierogies. The exact amount depends on the size you make. Pyrogi are usually about 3" across.