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Directions: Boil the potatoes in salted water. Saut?nions until golden, making sure they don't burn. Drain potatoes. Mash. Add 2 or 3 tbsp cheese (all depending how dark you want mixture) and the onions. Add pepper. Add butter until a wooden spoon won't stick to the potato mix. Don't add too much or the mixture will be too soft, too greasy. Set the potato mixture aside to cool.
Put half the water, the flour, then the rest of the water into a dough mixing machine. Mix. When you bring it out of the machine, work it until it is smooth. Rub your hands with vegetable oil and wipe it over the top so the dough doesn't get a crust. Cover it with plastic wrap and a tea towel so it doesn't dry out on top.
Roll out the dough into thin sheets (inexperienced rollers will have thicker perogies) and cut in circles. A tomato soup can works perfectly as a cutter.
Put a spoonful of potato mixture on the dough. Fold over and pinch tightly to form a little half moon. If you don't pinch properly, the perogy will pop open during boiling.
To Freeze: Cover a jelly roll pan or cake pan with plastic wrap. Make a layer of perogies, making sure they don't touch or you will have one big perogy. Cover the first layer with plastic and repeat. You can have three layers. Freeze.
When they are thoroughly frozen, you can bag them.
To Cook: Bring a Dutch ovenful of salted water to a rolling boil (anything less than a rolling boil will create a perogy lump. Add a couple of drops of vegetable oil. Drop in about 1 dozen frozen perogies.
Boil, stirring round and round with a wooden spoon. When the perogies come to the top, they are cooked.
Drain and serve hot with sour cream or a mushroom-soup sauce.
Perogies can also be deep fried and served with bacon bits, sour cream and chopped chives.