For the Dough:

Cup of Yum
1. In a large mixing bowl, mix together the flour, eggs, butter, salt and water until a dough is formed.
2. Knead the dough on a flat working surface for 4-5 minutes until the dough is smooth and easy to work with.
3. Place the dough in a bowl, cover it and let it rest at room temperature for at least 30 minutes.

For the Filling:

1. Peel the potatoes and dice them into small pieces (1-2 inches).  Place the potatoes in a saucepan and cover it with water.  Bring to a boil and cook for 12-15 minutes until the potatoes are fork tender.
2. While the potatoes are cooked, melt 2 tablespoons of the butter in a large skillet over medium high heat. Add in the sliced onions and cook until the onions are tender but not browned.
3. Place the potatoes in a mixing bowl. Mash them with a hand held mixer. Stir in the onions, cheese and remaining butter. Mash until the potatoes are combined and smooth.

To Assemble:

1. Roll the dough out until it’s approximately 1/8 inch thick.  Cut the dough into 3 inch circles with a round cookie cutter or biscuit cutter.
2. Scoop approximately 1 Tablespoons of the potato filling and roll the mixture into a ball.  Place each of the ball fillings onto each of the dough rounds.  Fold the dough over to form a half circle and pinch the edges together to seal them close.
3. Continue this process until all the pierogies are formed.

To Cook:

1. Heat the butter in a large skillet over medium high heat until melted. Stir in sliced onions and cook for 3-4 minutes until the onions are tender.  Remove the pan and set aside.
2. Bring a large pot of water to a low boil.  Carefully add in the pierogies and cook until they float (approximately 2-4 minutes). Make sure to not crowd the pan. You will likely need to cook in batches.
3. Once boiled, add the pierogies to the skillet with the melted butter. Sauté for approximately 5 minutes per side until lightly browned.
4. Remove from the skillet, warm warm with the onions and sour cream (if using). Enjoy!