1 5 pound bag flour
16 large eggs
For every 5 cups flour, mix well with 4 beaten eggs, plus 1/4 cup water.
1 large Spanish onion
14 ounces farmer's cheese
2 pounds cottage cheese or pot cheese
8 ounces cream cheese
5 pounds red potatoes
Dice giant onion and cook until soft with no color.
Mix with cheese.
Put in cheese cloth, weight it and let drain in refrigerator overnight.
Peel, cook, and mash potatoes (DO NOT add butter or cream).
Mix cheese mixture with mashed potatoes (use hand mixer.)
Roll dough out thin, dusting with flour.
Cut circles with 3" cutter.
Put 1 teaspoon of filling in center and fold over.
Set to dry a few minutes on floured dishtowel.
Into slowly boiling water, drop 12- 15 pierogies.
When they rise to surface, cook about 5 minutes and drain.
Put on non-stick pans and freeze.
Cover if you have a frost-free freezer to keep from drying out. Pop then off tray when frozen and store in ZipLoc bags.
Can be lightly fried or baked with butter at about 350º F for 15 - 20 minutes.