Does anyone know a good recipe for perogies?!

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Title: My Baba’s Pyrohy (Perogies)
Categories: Side dish, Vegetables
Yield: Lots (6 dozen or so)

1 1/2 c Water
3 tb Cooking oil
1 ea Egg
4 1/2 c Flour
1 1/2 ts Salt
1/4 ts Pepper
1 ea Medium onion, chopped
1/4 c Butter
3 c Potatoes, mashed
1 c Cheddar Cheese (old), grated
8 c Water, boiling
======================
Dough:
Combine water, egg, oil and blend well. Add flour and 1 tsp of the salt.
Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.
===============
Potato Filling:
Combine (slightly cooled) mashed potatoes and grated cheddar in
a bowl. Saute onions in butter and add to mashed potatoes. Add in
the remaining salt (1/2 tsp) and pepper to taste.
Take small pieces of the dough and roll it out until it is very thin
(1/8″ or so). Take a coffee mug (or round container of your choice)
and cut our a circular shape.
Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture . Fold
the circle in half and seal edges by pinching them together. This should
leave you with a half moon shape.
When you have completed sealing the pyrohy, it should be laid between
two clean towels (this prevents it from drying out). Once you have
made all of the pyrohy possible (when either your dough or potato runs out),
set a pot of water to boil.
In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole dish
and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.
Now they're ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives or fried onions and little pieces of bacon (shkvarky--optional).
The next day, you may find that frying the pyrohy give you an even more
pleasant taste!
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Pierogi Beef Filling
Categories : Pasta Polish
Russian

Amount Measure Ingredient --
-------- ------------ --------------------------------
1 large onion -- sliced
2 tablespoons margarine
1 3/4 cups ground beef
3/4 cup cooked rice
2 teaspoons beef broth
3 tablespoons hot water
1 tablespoon parsley -- chopped
Preparation Method
Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot
water. Add to meat mixture with parsley and salt & pepper to taste.
===============================
Pierogi Cooked Fruit Filling

Ingredient --
-------- ------------ --------------------------------
2 cups pitted cherries, blueberries, or apples
3/4 cup water
1/3 cup sugar -- optional
1/2 teaspoon cinnamon -- or cardamom
1 teaspoon lemon juice
3 tablespoons dry bread crumbs

Preparation Method
Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit
is tender and water is almost gone. Remove from heat. mash slightly with
potato masher. Add cinnamon and lemon juice. Cook and stir over low heat
until thick. Stir in enough bread crumbs to further thicken.
GH****************************

Hey I see your a big fan of food and you really love to cook different foods with that desired passion. I just purchased a really great recipe guide online, and I have now been able to cook fabulous dishes with my guests always complimenting the great food I cook.

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My mother-in-law (who's Italian) makes homemade Perogies. My kids LOVE them, but I prefer them fried with Salsa. You can also layer them with meat sauce or chunky tomato sauce, Mozzarella Cheese, and fresh Parmesan cheese. Yummy!

after boiling until they float, I generally saute them in butter with some S&P, some garlic, and a dash of paprika