Perogis

Yield: 24 servings. Boil potatoes and whole onion until potatoes are fully cooked. Drain potatoes, discard onion and mash. Saute chopped onion in butter until tender, but not browned. Combine mashed potatoes, cheese and onion and mix well. Allow to cool before filling perogi Combine ingredients, except for oil and 1/2 teaspoon salt, and mix together until mixture forms a ball. Cover and let stand at room temperature for 30 minutes. Roll dough to about 1/8-in thick. Cut in circles approx. 3 in. in diameter. Place filling on half the circle, fold over and press edges together well, slightly dampening the edges with water to help make a seal if necessary. Fill a large saucepan 3/4 full with water, add the oil and salt and bring to a boil. With the water boiling, cook pirogis uncovered for about 5 minutes until they rise to the surface of the water, stirring occasionally with a wooden spoon to keep from sticking. Remove with slotted spoon. To finish, saute in a frying pan with butter and chopped green onions for 2 minutes. Garnish with sour cream and a dash of paprika. Makes 2 dozen.