Pierogi

Ingredients

Cook and mash the potatoes.
After the potatoes cool mix together with a cup of sour cream and the cheese, set aside.
Mix remaining ingredients together to form dough. Knead for about 5 minutes then set aside on a floured counter under a mixing bowl for 30 minutes.
Once the dough has set re-knead for about 10 minutes continuously flouring the work surface, this will create a very soft but not sticky dough.
Roll the dough with a rolling pin until thin.
Using a cup cut out circles of dough.
Using a rolling pin roll the circles into oblong dough sheets.
Place a spoonful of the filling into each and fold, crimping the edges.
Boil the pierogi until they float. Remove from water and fry with onions and butter till golden brown.