Potato and Cheese Filling
2 large baking potatoes, peeled and cubed;
½ cup cream cheese;
2 tablespoons butter
Boil potatoes until tender. Drain and add cheese and butter, smash till smooth, like thick mashed potatoes, season with salt and pepper. Refrigerate before use.
2 cups all purpose flour,
½ cup warm water,
2 tbs. oil OR 1 tbs. sour cream
Mix all ingredients together lightly in a bowl. Knead until smooth. Let rest, covered, 30 minutes. Using half of the dough at a time, roll out to 1/8-inch thickness. Cut circles with biscuit cutter or floured glass. Fill with a golf-ball sized hunk of filling, pinch to seal (make sure they are sealed very well). Drop into boiling water; boil 5-8 minutes, until floating.
Serve with sour cream, fried onions or fry cook pierogi in butter until crisp.