Potato Pierogi

Ingredients
Dough Filling
 * 2 large eggs
 * 1/2teaspoon salt
 * 2 cups flour
 * 2 ounces cream cheese
 * water, as needed depends on how dry flour is
 * your favorite mashed potatoes
 * sautéed onions
 * sour cream

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