Ingredients 
5 cups all-purpose flour 
1 teaspoon salt 
1 cup water 
3 large eggs 
1/2 cup butter, softened 
FILLING: 
4 medium potatoes, peeled and cubed 
2 medium onions, chopped 
2 tablespoons butter 
5 ounces cream cheese, softened 
1/2 teaspoon salt 
1/2 teaspoon pepper 
ADDITIONAL INGREDIENTS (for each serving): 
1/4 cup chopped onion 
1 tablespoon butter 
Minced fresh parsley 

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Nutritional Facts 

4 pierogies equals 372 calories, 22 g fat (13 g saturated fat), 91 mg cholesterol, 361 mg sodium, 39 g carbohydrate, 2 g fiber, 7 g protein. 


Directions 
1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes. 
2.  Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside. 
3.  Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside. 
4.  Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. 
5.  Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. 
Freeze option: Place cooled pierogies on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 3 months. To use, for each serving, in a large skillet, saute four pierogies and 1/4 cup chopped onion in 1 tablespoon butter until pierogies are lightly browned and heated through; sprinkle with minced fresh parsley. Yield: 1 serving.