Eastern European Pierogi
	6 cups    flour
	10 oz.    sour cream
	4         eggs
	1-1/2 tbs salt
	1-1/2 tbs baking powder
	2 1/2 lbs. potatoes, cooked -- mashed
	3/4 lb.    cheddar cheese -- grated
	1/2        stick melted butter
	5          eggs -- (reserve 1 egg white)
	1 stick butter
	1 cup   chopped onions
	Combine mashed potatoes, grated cheese, melted butter and 4 eggs. 
	Separate remaining egg and put yolk into the filling, the white 
	into a small bowl and set aside. An empty soup can may be used 
	to make circles out of rolled dough. Egg white is used to seal 
	filling inside dough circles. 
	Combine ingredients for dough, adding a sprinkling of water if necessary.
	Roll out dough, press out circles. Brush egg white all around inner
	edge of circles. Put 1 tablespoon filling in center; top with
	another circle and press with fork to seal edges together.
	* Prepare to cook pierogi: 
	Put water into deep pot and bring to boil. Drop pierogi into water a few 
	at a time. They will sink to the bottom and when they float to the surface, 
	remove and drain. 
	Repeat until all pierogi are cooked. In heavy skillet melt butter and add
	onions. Cook onion until transparent; add pierogi and fry golden.
	Serve hot with onion. 
	*Prepare to freeze: 
	Dust with flour, put on cookie sheet and freeze. When ready to use, put 
	frozen pierogi in boiling water and proceed as above. 

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