Potato & Cheese Pierogies

For the dough:
1. In a food processor, add flour and salt. Pulse to mix.
2. Add water, eggs, softened butter and sour cream. Pulse to form a ball. (Note: If needed, add water or flour 1-2 tablespoons at a time to form the ball.)
3. Keep covered and let rest 15-30 minutes.

For the filling:
1. Cook potatoes in salted boiling water till tender.
2. Drain.
3. Return to the pan over low heat and stir until all moisture is evaporated.
4. In a large bowl, add potatoes, onions, butter, cream cheese, salt and pepper, thyme, garlic powder, and cheeses. Whip till smooth.

Rolling forming the pierogies:
1. Cut dough into 4 equal parts.
2. On a lightly floured surface, roll one portion of dough at a time to 1/8″ thickness and cut with a 3″-4″ cutter.
3. Brush egg wash over each and add 1-1/2 teaspoons of potato mixture in the center.
4. Fold over and seal well with your fingers, using water to seal if needed.
5. Place in a baking dish and keep covered till all pierogies are formed. Put wax paper between layer to prevent them from sticking together.
6. In a large Dutch oven, bring water to boil (fill the pot 3/4 full). Drop about 10-12 pieorgies at a time into the water. Lower heat to medium and cook till they float to top and remove with a strainer. Cool.

To freeze the pierogies, line a baking sheet with wax paper and place pieorgies on the paper and freeze. Store frozen pieorgies in a sealed plastic bag for future use. To fry the frozen pierogies, fry them in a mixture of melted butter and chopped onion till cooked and browned. Serve with sour cream on the side.