- Take 10-12 nice sized potatoes, peel, cut and boil (like for mashed potatoes) and drain. Set aside to cool. Mash with fork or potato masher without adding any other ingredients.
- Saute 6 large onions in bacon drippings or margarine (or some of each).
- Add cooked onions to potatoes, along with 12-16 ounces of extra sharp cheddar cheese, shredded, and salt to taste. Set aside and let it cool.
- Create dough by taking about 8 cups of flour – put in large bowl and create a hole in center. Into the hole put 2-3 eggs, 1/2 teaspoon salt, 3 tablespoons vegetable oil, and mix all together. Consistency will be dry but should hold together enough to roll out.
- Place on floured cutting board and cover with cloth or saran wrap to keep it moist. Pull out a small piece at a time and roll out to about 4x4, nice and thin. Lay on well floured sheet and cover as you go to keep moist.
- Once the dough is ready, take each piece and add about 1 tablespoon of the potato mixture to the center. Pinch together to create a half moon.
- Boil 12 cups of water in a large pan and put in 5-6 pierogies at a time to boil. When they float to the top, they are done – remove with a slotted spoon and set aside.
- Lay pierogie on a cookie sheet lined with wax paper, and baste each side with melted butter. At this point, they can be eaten or frozen flat (later, you can bag in the proportions needed once they are frozen). To warm them up, fry in butter or margarine until golden brown, and serve.