Pierogi

Mix sour cream, egg and egg yolk, and salt and beat with beater. Add 2 cups of flour and mix. Add baking powder and 2 more cups of flour. Mix well.

Cook potatoes until tender. Mash the potatoes and stir in the cheese.

Sprinkle flour on your work surface. Take a small amount of your dough and roll out to about ½ inch thick. Using a round cutter, cut circles from the dough. Fill each circle with potato mixture and fold over to form a half circle. Crimp the edges with your fingers. Make sure they are well sealed. Continue until your dough is gone.

Spread the pierogi out on towels to dry. When dry, bring water to a gentle boil and drop in pierogi, a few at a time and boil until they come to the surface. Drain well. Dip in melted butter. Serve with extra melted butter, and if desired, sauteed onions and/or white sauce.