Ukrainian Perogies

1: For the dough, combine 3 cups of flour and 1 tsp of salt in a bowl.

2: In a separate bowl, combine 1 egg, 3/4 cup of warm water, and 2 tbsp of oil.

3: Add the wet ingredients to the dry ingredients and mix until a dough is formed.

4: If necessary, add up to 2 tbsp of water and knead the dough 10 times.

5: Divide the dough into 2 parts, wrap in plastic, and let sit for 20 minutes.

6: For the filling, cook 2 lbs of russet potatoes for about 25 minutes, then drain and mash them.

7: Mix the mashed potatoes with 2 tbsp of butter, 1 cup of shredded cheddar, and 1 tbsp of pepper.

8: Roll out the dough on a floured surface until about 1/8 inch thick and cut out 3 inch circles.

9: Place 1/2 tbsp of potato filling on each cut-out circle and pinch the edges together to seal.

10: Cover the assembled perogies with a kitchen towel until all are formed.

11: Boil water with a pinch of salt, add around 8 perogies at a time, and cook until they float, about 4 minutes.

12: Remove perogies with a slotted spoon, let dry, and place in a buttered baking dish.

13: Serve with fried onions and sour cream.

14: The next day, fry leftover perogies in a frying pan and serve with green onions and sour cream.