2 cups all purpose flour
1/2 tsp salt
1/2 cup sour cream
1/4 cup margarine
1 large egg
12-15 small red potatoes
5-10 ounces shredded cheddar cheese
1 large onion
Mix flour and salt
Beat egg in a separate container and then mix in with flour mixture
Mix sour cream and margarine to flour and egg mixture and mix until completely mixed together and no longer sticky. About 5 minutes.
Wrap mixing bowl and place dough in fridge for at least 20-30 minutes and no longer than 24 hours
Peel and boil potatoes.
While potatoes are boiling, finely chop the onion and sauté with margarine, oil, or butter
Mash potatoes with sautéed onion and cheese. Add salt and pepper to taste. Other enhancements may be added such as bacon, garlic, or green onions
Let potato mixture cool and form into 1 inch balls.
Roll dough out until 1/8" thick, and cut into 3" circles. Place balls of potato mixture on the middle of the dough circle, fold dough circles in half and press them shut with a fork
Place pierogis in boiling water. When they start to float, remove from water
Sauté pierogis until crispy and golden brown. Pierogis can also be sautéed with bacon and onions or other enhancements