Potato and Cheese Pierogi

I love pierogi, but I never made it because I was thought that it was too difficult. It turns out that it is very simple, but also very labor intensive. I made my decision to make it after seeing it on one of my favorite blogs. It is a very good recipe, but I was not able to make it restaurant quality. I don't know if I will make it again. I may just go back to buying the frozen kind at the store. I am glad that I can say that I have made it though.

Source: http://senoraespanola.blogspot.com

Filling:
6 tbsp butter
1 c chopped onion
4 c potatoes ( 2 c would be sufficient)
2 tsp salt
2 tsp pepper
2/3 c sharp cheddar cheese

Dough:
3 eggs
8 oz sour cream
3 c all purpose flour
1/4 tsp salt
1 tbsp baking powder

Melt the butter in a skillet over medium heat. Stir in the onions and cook until translucent, about, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift the flour, salt and baking powder; stir into the sour cream mixture until the dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out to 1/8 inch thickness.

Cut into 3 inch rounds. Place a small spoonful of the filling into the center of the round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat the procedure with the remaining dough.

You can now freeze your pierogi. Line a baking sheet with wax paper and pierogi and freeze for about 20 minutes. Transfer to an air-tight container and layer with wax paper.

To cook pierogi (frozen or not). Bring a large pot of slightly salted water to a boil. Add perogies and cook for 3-5 minutes or until the pierogi float to the top. Remove with a slotted spoon. In a separate skillet, melt 1/2 stick of butter and saute some onions until they are translucent. Add the boiled pierogi to the pan and fry until golden brown on both sides.