Mom's Best Pierogies

This recipe is from my Mom. She never measured the ingredients for this recipe, so I had to measure all her "handfuls" and "pinches" but, not to worry, I have made them myself and it's just like Mom's. She and her good friend used to make large batches of these, starting early in the morning and not finishing until late in the day. It makes the best pierogies I have ever tasted.

• Ready In: 1 hr 15 mins
• Yields: 48-54 pierogies

Ingredients

• FOR THE DOUGH (in a large bowl)

• 4  cups  sifted all-purpose flour
• 2  beaten eggs
• 1  tablespoon  vegetable oil
• 1⁄4 cup water

• FOR THE POTATO MIXTURE FILLING

• 8  large potatoes, peeled & cut into pieces (4-5 per potato)
• 4 -6  ounces cheddar cheese (cubed small or shredded)
• 1  small onion (diced)
• 1⁄4 cup butter

Directions

1. Sauté onions with the butter in a medium sized skillet until translucent.
2. Boil potatoes in a large pot of water until they are soft (about 8 minutes).
3. Drain.
4. Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
5. While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
6. Add more flour as you knead if necessary.
7. Separate dough into two pieces and cover bowl with a towel or plastic wrap.
8. Allow dough to rest for 20-30 minutes.
9. While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
10. Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
11. Set aside.
12. Roll out one of the two dough pieces gently on a lightly floured board or table top.
13. Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
14. Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
15. Repeat with second piece of dough.
16. Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
17. Flour your finger tips as you go along.
18. Place a potato ball in the middle of each dough cut-out.
19. Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
20. Make sure there are no air bubbles in the pierogies.
21. Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
22. Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
23. Pierogies will float.
24. Drain pierogies and transfer to serving bowl.
25. You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.