Ukrainian Perogies

My grandma used to make these every Christmas and Thanksgiving. When she died this year, she took the recipe with her. This is my attempt to recreate them. However, this is the revised version - living in Korea doesn't exactly give me all the ingredients I need!

Dough-

• 6 C. flour
• 2 tsp. salt
• 2 C. water (give or take)

Mix ingredients together with a fork. When you've added enough water to form a pliable dough, remove dough to a lightly floured counter and knead for 5 minutes. Wrap the dough in plastic wrap and let sit for 10-15 minutes.

Filling- (prepare before dough so it has a chance to cool)

• 7 or 8 potatoes, peeled and chopped
• salt to taste
• 2 tbsp. butter
• 3 tbsp. milk
• 1 onion, sauteed until golden in butter or oil

Boil potatoes until tender. Drain and mash. Add the rest of the ingredients and mix. Allow to cool.

To make:

Roll dough out into 3 inch circles. Take small pieces off of ball of dough, but leave the rest covered while you are working. Place 1 tsp-1 tbsp of filling on dough circle and fold over. Crimp the edges with your fingers. To eat immediately, boil in salted water until the perogies float to the top. To freeze, lay in a single layer on a flour dusted baking sheet. Freeze. After about an hour, flip the perogies over. After another hour or so, transfer the perogies to freezer bags.

After boiling, add some butter. Serve with chopped caramelized onions and sour cream.