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1
To make the dough, combine the flour and salt in a large mixing bowl.
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2
Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
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3
Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
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4
For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
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5
Drain the potatoes, then mash them by hand.
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6
Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and saute for 5 minutes, stirring often.
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7
Add the onion, cheese, and salt to the potatoes and mash them inches.
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8
Bring a large pot of salted water to a boil.
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9
Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
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10
Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
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11
Put a heaping teaspoon of filling in the center of each circle.
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12
Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
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13
Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
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14
Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
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15
Serve hot and garnish with a little extra cheese, if you like.
