Recipe(tried): The best pierogis ever for Suzanne

These are so delicious but a bit of work:

Ma Paolazzi's Pierogis
(potato cheese dumplings)

Filling:
10 medium potatoes
2 to 3 onions
1/4 c butter or margarine
2 lbs sharp cheddar cheese

Dough:
4 eggs
1 lb sour cream
4 to 5 cups of flour
5 to 6 onions
1/2 c butter or margarine

1. Peel and quarter the potatoes and boil until soft. Meanwhile, chop 2 to 3 onions and saute in butter until brown and crispy. Grate cheese. When potatoes are ready, drain and mash with hand masher in same pot. Add cheese a handful at a time while potatoes are still hot. Add onions and blend. Set aside to cool.

2. In large bowl, add eggs to sour cream and blend. Add flour a cup at a time and mix until dough forms. Knead by hand and shape into a ball. Add more flour if dough is too sticky; dough should be pliable but moist. Cover bowl and let sit for 15 minutes.

3. Break dough in half and roll out until thin. Use a wide mouth glass or mug to to cut a circle of dough. Use thumb and finger to balance a piece of dough while stuffing with about a tablespoon of cooled potato-cheese filling. Pinch edges tightly shut. You may need to wet the edges slightly with water to get them to adhere properly. Make sure there are no openings or weak spots in the seams or the stuffing will escape during boiling(!).

4. Fill a large pot (3 to 4 quarts) 2/3 full with water and bring to a rapid boil. Drop in about 15 pierogis, one at a time. Boil until all pop to the top (about 5 minutes). Drain in colander. Lay in bottom of buttered casserole dish. While bringing water to boil for a second batch (use fresh water if previous water became murky from spills), saute more onions until crisp and brown. When second batch of dumplings is ready, pour onions over the first batch and layer the second batch over the top. Repeat until all dumplings are cooked.

Can reheat in the microwave, if needed.

Makes 70-80 dumplings (and they are incredible)