Pierogies

• 4 cups flour
• 4 egg yolks
• 1 teaspoon salt
• 34 cup warm water
• 12 cup mashed potatoes
• 8 potatoes
• 12 lb longhorn cheese, cumbled
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 12 teaspoon pepper

1. Mash cooked potatoes, adding another teaspoon of salt if necessary.
2. Add the crumbled cheese together with two tablespoons of melted butter and the remaining filling ingredients.
3. Cool the filling and roll into balls.
4. On a kneading board, mound the flour and make a hole in the center.
5. Drop the egg yolks in hole and beat into flour with fork.
6. Add salt, water, mashed potatoes and knead for 5 minutes.
7. Cover dough with a cloth and let rest for 10 minutes.
8. Divide dough in halves and roll thin.
9. Cut circles in the dough with a large biscuit cutter (4 3/4 inch diameter).
10. Place a small spoonful of the filling into each round of dough.
11. Moisten the edge of the dough with water if necessary, fold over and press edges together.
12. Be sure they are well sealed to prevent the filling from running out.
13. Drop carefully into gently boiling salted water.
14. When pierogi rises to the surface, boil gently for 3 to 5 minutes.
15. Lift carefully with a wooden spoon and drain in a colander.
16. Then serve with butter and onion.
17. You can also fry them and serve with catchup.

flour, egg yolks, salt, warm water, potatoes, potatoes, longhorn cheese, butter, salt, pepper

Taken from www.food.com/recipe/pierogies-345164 (may not work)