Perogies
peel, cube and boil 3 large potatoes, drain and mash. Add salt pepper and ¼ to ½ lb. of cheddar cheese
Dough:
2 cups flour 1 cup water
1 egg
Add enough extra water to make a medium dough. Cover for 15 minutes. Roll and cut in about 2 ½ inch to 3 inch diameter circles. Put potato mixture, about 1 tsp into each dough circle, fold in half and seal. Boil in water for about 5 minutes. Cut bacon into tidbits, chop onion and fry with butter until bacon is crisp and onions are transparent. Add some of the boiled perogies to the onions and bacon. Cook until they get a light crisping. Serve with sour cream.
