"Following Flavor and Authenticty: Little Poland"

Ingredients: (serves 4-6) 3lbs potatoes, 2lbs farmer cheese, 1med. onion, 3lbs flour, 1tsp salt, 1tsp pepper, 2tbsp vegetable oil, 1gal water for boiliing, 2cups lukewarm water for dough), bacon, and sour cream. Filling: Peel and boil potatoes until cooked, drain water, make mashed potatoes, and let them cool donw. In the meantime finely chop the onion and fry with oil until golden, and let them cool down. In a sizeable bowl combine mashed potates, farmers cheese, onion, salt and pepper ot taste. Mix all ingredients well until evenly creamy. Dough: Pour flour on molding board, make a cone with a hole in the center, pour lukewarm water in the hole and knead until smooth and elastic. Should feel sticky, but not too thin and not sticking to the hands. Some water or flour may be added if necessary. Once dough is ready, take a quarter of it at a time to work with and place the rest of it in a sealed container to prevent from drying. Preparation: Sprinkle the molding board with a thin layer of flour; roll the dough with a rolling-pin until about 1/8' thick. Cut out circles with a cup or glass. Put a tablespoon of filing in each circle and fold the cirlce over the filling. Seal the edges by pressing them to together keeping the filling inside. Place sealed pierogi in boiling water and stir gently to prevent from sticking to the bottom of the pot. Boil for about 5-10 minutes - unitl the pierogis surface then drain and sprinkle with vegetable oil to prevent from sticking. *