Potato Pierogi

Dough

 * 2 large eggs
 * ½ teaspoon salt
 * 2 cups flour
 * 2 ounces cream cheese
 * water, as needed depends on how dry flour is

Filling

 * your favorite mashed potatoes
 * sautéed onions
 * sour cream

Directions

 * 1) In a food processor with the blade pulse flour and salt.
 * 2) Add eggs and cream cheese run processor till crumbly about 20 seconds.
 * 3) Then through tube slowly add luke warm water till dough comes into a ball.
 * 4) Process 6 seconds.
 * 5) If sticky just add a little more flour.
 * 6) Let rest 20 minutes.
 * 7) Roll half the dough on floured surface to about 1/16 inch thick.
 * 8) Cut out 5 inch circles using a glass or cookie form.
 * 9) Fill each circle with about 2 tablespoons of filling.
 * 10) Fold over making sure edges are sealed.
 * 11) If dough won`t seal lightly brush water on edges and pinch together.
 * 12) Continue till all dough and filling is used up.
 * 13) Cook in salted boiling water with olive oil.
 * 14) Cook 10 at a time do not over crowd.
 * 15) Stir to avoid sticking.
 * 16) About 3 minutes.
 * 17) Remove with slotted spoon and place in bowl.
 * 18) Add sautéed onions and butter to coat.
 * 19) Repeat till all are cooked.
 * 20) You can serve with sour cream.
 * 21) After boiling you can also pan fry in butter and onions till golden brown.