Categories: Cheese/eggs, Ethnic 
      Yield: 1 servings 
  
      2 tb Butter 
      1    Onion; sliced 
           Sour cream 
 
-----------------------------------DOUGH----------------------------------- 
      3 c  Flour;all purpose 
  1 1/2 ts -salt 
      1    Egg 
    3/4 c  -water, approx. 
      4 ts Vegetable oil 
 
----------------------------------FILLING---------------------------------- 
      1 tb Butter 
    1/3 c  Onion; finely chopped 
      1 c  Potatoes; cold mashed 
    3/4 c  Cheddar cheese; shredded 
    1/2 ts -salt 
    1/4 ts -pepper 
  
  DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; 
  stir into flour mixture to make soft but not sticky dough that holds 
  together in a ball. If necessary, add 1 Tbsp more water at a time, being 
  careful not to make dough sticky. Turn out dough onto lightly floured 
  surface; knead about 10 times or till smooth. Halve dough, cover with 
  plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in 
  skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or 
  till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and 
  pepper. Working with one portion of the dough at a time, and keeping the 
  remaining dough covered, roll out on a lightly floured surface to 1/16" 
  thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp 
  filling on each round. Lightly moisten edge of one half of dough with 
  water, pinch edges together to seal and crimp attractively. Place on cloth; 
  cover with damp cloth to prevent drying out. Repeat with remaining portion 
  of dough. In large pot of boiling salted water, cook perogies in batches, 
  for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to 
  prevent perogies from sticking together or to bottom of pan. With slotted 
  spoon remove to colander to drain. In large heavy skillet, melt butter over 
  medium heat, cook onion for about 5 minutes till golden. Add perogies and 
  toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 
  PEROGIES. 
   
  Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten 
  egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom: 
  In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped 
  mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until 
  moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp 
  chopped fresh dill. Season with salt and pepper to taste. 
   
  Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted by Anne 
  MacLellan