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1
In a medium bowl, stir together the flour and salt.
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2
Cut in the butter using a fork until pieces are very small.
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3
Stir in the water and mix until well blended.
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4
If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface.
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5
Knead the dough for 2 to 3 minutes.
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6
Cover, and let rest for 10 or 15 minutes.
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7
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
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8
Cut into circles using a cookie cutter or large glass.
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9
Set aside while you prepare the filling.
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10
To make the filling, prepare the mashed potato flakes according to package directions.
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11
Set aside.
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12
Heat the olive oil in a skillet over medium heat.
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13
Add the onions; cook and stir until soft and transparent.
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14
Remove from the heat, and mix in the mashed potatoes.
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15
Place one tablespoon of the pierogi filling onto each circle of dough.
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16
Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil.
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17
They can be frozen at this time if you like.
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18
Bring a large pot of water to a boil.
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19
Carefully drop several perogies into the water.
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20
They are done when they float to the top.
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21
Continue the process with remaining perogies.
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22
You can also fry the perogies in some butter with onion before serving if you like.
