You say you want to make some perogi's? Take my advice, it's a lot of trouble. But here is a recipe:

Filling:

8 to 10 potatoes
1 onion, finely chopped
6 T margerine or butter
2 cups shredded cheddar cheese
2 cups shredded mozzarelloa cheese
salt and pepper

1. Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough. (aha! That's why we had you make the filling first!)
2. Meanwhile, saute onion in butter, set aside to cool.
3. Mash potatoes, add onion with butter, cheeses, season to taste and mix well. Set aside.

2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 T veg. oil
6 to 7 cups all purpose flour
1 1/2 t salt

1. Combine potato water, eggs and oil; mix well.
2. in another bowl, combine flour and salt. Make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.
3. Turn dough out onto a lightly foured surface and knead several times.
4. Place dough in well greased bowl, turning once, and cover. Let rest for at least 20 minutes, 2 hours is better.
5. On a lightly floured surface, roll dough out to about 1/8 inch thickness. Cut dough into circles with a jelly glass.
6. Place dough circle in the palm of the left hand. Plop a teaspoon of potato mixture into the center of the dough circle. Fold one half over the potato mixture and pinch the open edges together. Experts do this with a little twist. Be sure they are tightly sealed or the filling will ooze out during the boiling.
7. IF YOU ARE FREEZING SOME FOR LATER: Place on baking sheets lined with wax paper. Once frozen, place in a large zipper-style plastic bag to store in freezer.
8. To cook: Bring a large cooking pot of water to boil. Cook perogis in batches of 6 in boiling water. They are done when they rise to the surface.
9. Fry in butter and onions until surface is golden brown.

(click here for an easily printable copy)

The best perogis in Pittsburgh are church made perogis. And the best ones I know of can be bought from St. John the Baptist Ukrainian Church on 7th St. in the South Side.
Every Thursday the ladies of St. John's gather in the church hall and make perogis. They sit at long tables, skillfully filling and sealing the perogis while the men prepare the dough and boil the finished product. Customers line up in the hallway outside, waiting to pick up their orders as they come out of the big boiling pots. An accordian playing nun provides the perfect music to put all in a cheerful mood.

• potato and cheese - $4 per dozen
• cottage cheese - $4.50 per dozen
• saurkraut - $4 per dozen
• potato and saurkraut - $4 per dozen