A Yellen Christmas Eve tradition.
3 cups flour
½ cup water
1 Tbl Crisco
Cut eggs into flour, add water. Knead until firm but not sticky. Roll out on floured surface and cut out circles with biscuit cutter dipped in flour. Place one tablespoon of filling in the center of each circle. Bring edges together and seal edges by pinching with fingers. Drop six to seven pierogis gently into a large pot of boiling water. When they rise to the top boil gently for eight to 10 minutes. Remove to a buttered pan after rinsing in cold water. Serve pierogis with sour cream, crumbled bacon, and sautéed onion.
For the filling, mix together:
1 pound cheddar cheese
3 to 4 hot cooked, mashed potatoes seasoned with salt and pepper.