Mrs. B’s Pierogies

Preparation

1. To reduce potassium in potatoes use the Double Cook method. Peel and slice potatoes 1/8" thick. Place in a large pot of room temperature water and heat to a boil. Remove from heat and drain the water. Add fresh room temperature water and boil potatoes for 10 minutes. Drain the water and add fresh water to the pot. Bring to a boil and cook until potatoes are soft enough to mash. 
2. Mash potatoes together with the cheese and set aside.
3. Place flour in a medium bowl.  Beat eggs and add to flour mixture.  Add water 1 tablespoon at a time to make a dough that is easily rolled (more or less water may be required dending upon humidity).
4. Allow dough to stand 10 minutes before rolling.
5. Divide dough into three balls.  Roll one at a time into 1/8" thickness.  Cut into 12 squares or use a drinking glass to cut into 12 circles.
6. Place approximately 2 tablespoons of the potato-cheese mixture in the center of each square. 
7. Fold edges to meet and press moderately firm to seal edges.  You can use a little extra flour if necessary. 
8. Set formed pierogies on waxed paper and allow to sit at least one hour before boiling.
9. Thinly slice the onions.  Spray a medium skillet with non-stick cooking spray, add onions, and sauté over low heat for approximately 5 minutes.  Add margarine, and continue to sauté on low heat until onions are soft and golden.  Turn off heat and set aside.
10. Fill a large pot with water and bring to a boil.  Divide pierogies into 3 batches and place first batch into the boiling water and reduce to a slow boil.  When the pierogies float on top, they are ready, approximately 10 minutes.  Drain and set aside. Repeat with next 2 batches.
11. Spray a large skillet with non-stick spray.  Add the sautéed onions and boiled pierogies. Cook over low-medium heat until pierogis are just lightly golden.