1 cup warm water
2 large eggs
4 Tablespoons oil
4 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon soda
6-8 large potatoes
1/2 large jar Cheese Whiz
Mix liquids and pour into flour mixture.
Boil up potatoes and mash into them the Cheese Whiz until they're quite yellow and cheesy.
This amount of potatoes and dough will make you up about 100 perogies so adjust if you just want enough for a meal.
Also if there's leftover potatoes, my kids like to eat them like that.
Take a handful of dough and roll it out quite thin, flouring rolling pin and counter so dough doesn't stick.
Use a glass with a large opening and cut out as many circles of dough as you can. (I make mine large.) Then roll out each little circle until it is much thinner.
Put a teaspoon or so of the potato mixture into each little rolled out circle, (don't overfill), fold it over and then close up the edge quite tightly with a fork along the edge.
Be careful not to pierce the perogy with the fork tines or when you boil these little critters, the potato mixture will seep out.
This is a lot of work and you don't want even one to fall apart!
Place a tea towel on a cookie sheet and place the made perogies on the tea towel, being very sure that they don't touch each other in any way.
If they touch, you'll have a huge mess on your hands and you'll be sorry you ever began this endeavour.
When you have a layer of perogies done on the tea towel, place the cookie sheet in the deep freeze until frozen.
Once they're frozen you can place them in ziplock bags to use at a later date.
I always save a couple of dozen at the end for supper that night, cuz of course they're better if they haven't been frozen.
Cook the perogies in boiling, salted water for just a couple of minutes.
Don't let them stick to the bottom of the pot and they'll rise to the top.
Use a slotted spoon to remove them from the water.
When they're done, pour butter and fried onions over top and serve with sour cream and bacon bits.