Helen's Perogies

Directions

1. 1
   Boil the potatoes until well done, drain and mash with butter.
2. 2
   Set aside.
3. 3
   In a large skillet over medium heat cook the onions and bacon together.
4. 4
   Reserve 1/2 cup of mixture for spooning over the cooked perogies.
5. 5
   Add the remaining bacon and onions to the potatoes.
6. 6
   Stir the cheese into the potato mixture.
7. 7
   Mix well.
8. 8
   Chill until very cold.
9. 9
   Mix flour and salt in large bowl.
10. 10
    Make a well in the middle.
11. 11
    Pour water and oil into the well.
12. 12
    Mix together.
13. 13
    Add more flour, 1/2 cup at a time until dough is firm.
14. 14
    Knead dough until mixture does not stick to hands.
15. 15
    Cover tightly and let stand for 1/2 hour in a warm place.
16. 16
    On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles.
17. 17
    Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal.
18. 18
    Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies.
19. 19
    Stir occasionally to perogies won't stick to the bottom.
20. 20
    When perogies rise to the top, add 1 cup cold water to stop the cooking.
21. 21
    Remove the perogies with a slotted spoon.
22. 22
    Perogies will cook in 3 to 4 minutes.
23. 23
    Serve topped with reserved onion-bacon mixture.