My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system. These also freeze well so don’t hesitate to double the batch so you can eat whenever you want.
Boil (in salted water) pealed & chopped potatoes till fork tender. Drain and let cool. Chop onions into 1/2 cm pieces and fry in butter till carmelized and just beginning to brown. When the potatoes are cooled mash and add the butter, cottage cheese, sour cream and fried onions. Mix well and taste adding salt and pepper to taste.
Stir eggs in a small bowl. Add to flour and salt (formed in a well) in a large bowl. Add boiling water, avoiding egg. Stir until combined. Take out of bowl and knead on floured surface. Cut into 3-4 portions and allow to rest. Roll out a portion at a time on floured surface as thin as possible. Cut into 31/2" rounds. Place a tbsp~ of filling on each round and carefully seal each one. Continue with other dough and use scraps.
Boil in salted water until they rise to the top - not too many at a time. Remove with a slotted spoon to a sheet pan. When still warm, dot with some butter so they don't stick together. Serve with more fried onions.
We get about 40 pieces out of a batch.