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1
Boil the potatoes until well done, drain and mash with butter.
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2
Set aside.
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3
In a large skillet over medium heat cook the onions and bacon together.
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4
Reserve 1/2 cup of mixture for spooning over the cooked perogies.
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5
Add the remaining bacon and onions to the potatoes.
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6
Stir the cheese into the potato mixture.
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7
Mix well.
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8
Chill until very cold.
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9
Mix flour and salt in large bowl.
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10
Make a well in the middle.
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11
Pour water and oil into the well.
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12
Mix together.
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13
Add more flour, 1/2 cup at a time until dough is firm.
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14
Knead dough until mixture does not stick to hands.
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15
Cover tightly and let stand for 1/2 hour in a warm place.
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16
On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles.
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17
Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal.
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18
Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies.
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19
Stir occasionally to perogies won't stick to the bottom.
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20
When perogies rise to the top, add 1 cup cold water to stop the cooking.
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21
Remove the perogies with a slotted spoon.
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22
Perogies will cook in 3 to 4 minutes.
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23
Serve topped with reserved onion-bacon mixture.
