Pierogies: Polish traditional dish for fall

A traditional dish in every Polish family are pierogies.
This is an especially fun, "kind-of full day project" as it requires dough making and handling.

Celebrate National Pierogy Day on October 8!

Good to work on during cooler fall days, it's also a hearty warming dish with a gazillion calories but for traditionalists, they wouldn't have it any other way.

Here's a recipe version from a friend of mine, Kimber Schmahl.

Pierogies

 Dough:
3 tbsp. sour cream
2 eggs lightly beaten
2 tbsp. vegetable oil
3/4 c. water
4 or so cups of flour

Combine wet ingredients and slowly add flour. Not all flour may mix in. Knead lightly with fingertips for 2-3 minutes. Shape into ball and hide under bowl. Let sit for 3 hours. (I know! Weird, right?)

Filling:
7-8 large potatoes
I brick of Velveeta cheese
2 cups shredded cheddar cheese (use medium sharp)
Salt to taste
3 tbsp. butter

Boil until tender. Mash potatoes (I put mine through a ricer) and add cheese. Cool filling in fridge while dough is chilling out under bowl.

Portion dough in quarter and roll out. to 1/4 inch. Use a two inch round cutter to cut circles. Add about two teaspoons of potato filling and fold over into a crescent and seal tightly, while squeezing out any excess air.

Plop into boiling water and boil until they float.

Saute in butter with bacon and onions. Enjoy!