Pierogies

Directions

1. 1
   Combine the flour, milk and 1/4 teaspoon salt in a food processor.
2. 2
   Pulse until the dough forms into a ball.
3. 3
   Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares.
4. 4
   Drop about 2 teaspoons of mashed potato in the center of a dough square.
5. 5
   Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal.
6. 6
   Repeat with the remaining dough and potato filling.
7. 7
   Place the finished pierogies onto floured sheet pans.
8. 8
   Bring a large pot of salted water to a rolling boil and drop the pierogies in.
9. 9
   When they all float to the top, they are done, 3 to 4 minutes.
10. 10
    Strain and place in a bowl.
11. 11
    While the pierogies are cooking, in large skillet over medium heat, melt the butter.
12. 12
    Add the onions and saute until medium brown, 6 to 8 minutes.
13. 13
    Pour over the pierogies, gently toss and serve.