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1
In bowl, combine flour with salt.
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2
Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball.
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3
If necessary, add 1 tablespoon more water at a time, being careful not to make dough sticky.
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4
Turn out dough onto lightly floured surface; knead about 10 times or until smooth.
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5
Halve dough, cover with plastic wrap or damp cloth.
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6
Let rest for 20 minutes.
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7
Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or until tender.
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8
Transfer to a bowl, add mix in potatoes, cheese, salt and pepper.
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9
Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16 inch thickness.
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10
Using 3 inch round cutter, cut dough into rounds.
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11
Place 1 teaspoon filling on each round.
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12
Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively.
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13
Place on cloth; cover with damp cloth to prevent drying out.
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14
Repeat with remaining portion of dough.
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15
In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or until they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan.
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16
With slotted spoon remove to colander to drain.
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17
In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes until golden.
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18
Add perogies and toss to coat and warm through.
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19
Serve with sour cream.
