Granny Wozney’s Perogies: Polish

2 c. warm water (on the hotter side)
1 tbsp oil
6 c. flour
2 tsp salt

Mix all ingredients to a firm dough. Let rest for 1/2 hour. On a floured board, roll to 1/8 inch thick. Cut into 2 inch rounds. Place spoonful of potato filling on one side, fold over and pinch to seal edges. Set aside until all perogies are formed. Keep covered with tea towel.
Boil a few at a time until they float. Serve hot with sour cream or fry in butter until golden brown on one side and serve with fried onions.

Potato filling-
boil potatoes and mash with a very small amount of milk and butter (keep stiff). Add salt and pepper to taste.
Options...
Add cheddar cheese for cheese perogies.
Add dry cottage cheese with a bit of cream.
Add chopped, fried bacon and onions.

Compliments of: Candy