Filling: 6 larger or 8 small russet potatoes
Colby Cheese
Salt,
Pepper
1/2 tsp. Tumerick
1/2 tsp. dry dill weed
Dough:
1 C Flour
1 Egg
1/2 Egg shell of water
Boil potatoes until done, while the potatoes are boiling , shread colby cheese. Start making the dough, After you have kneaded it all together, put in saran wrap and let it rest. Drain potaotes, now put a hot potato through a ricer, now cheese, alternate until all potatoes are done, you will know if you have enough cheese when the potato mixture is the same color as the cheese, now add the rest of the ingredients, stir well and set aside. Take the dough and roll it out until it is a 1/2 thick. Cut off a piece,( inbetween the size of a deck of cards, but a little smaller, have fun with it and see what size you want :0) fill it with the potato mixture fold over so it looks like a cresent, press the dough together making sure you have released as much air as possible and that the perogie are sealed. When done making perogies place them on parchment paper that is sitting on top of a cookie sheet. Place the cookie sheet with the perogies on it into the freezer and: Flash freeze and put into ziploc bags. To serve. Boil the perogies when done, saute in butter and onions. Serve and enjoy~