A Delicious pan fried perogies recipe. Great served with sour cream.
In a large bowl, stir together the flour and salt.
In a separate bowl, stir together the sour cream, water and eggs.
Stir the wet ingredients into the flour until well mixed. Form into a ball. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Place potatoes into a pot, and fill with enough cold water to cover. Bring to a boil, and cook about 15 minutes or until tender.
Drain, and mash the potatoes. Stir in the shredded cheese while still hot. Season with salt, and pepper to taste. Set aside to cool.
Separate the dough into two balls.
Roll out one piece at a time on a well floured surface until it is about 1/8 inch in thickness.
Cut into circles using a 3-inch circle cutter, or a glass.
Brush a little water around the edges of the circles, and place a spoonful of filling into the center. Fold the circles over into half-circles, and pinch to seal the edges.
Bring a large pot of lightly salted water to a boil. Drop the perogies in one at a time, put in about 8 at a time. Cook for a few minutes.They are done when they float to the top.
Using a large frying pan, heat margarine over medium heat and fry onions until golden.
After perogies are boiled, fry them in the butter and onions for 2-4 minutes per side.