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5 Potatoes (yellow, medium or 3 large russet potatoes ) ---> DO ONE LARGE

8 oz Farmer cheese

1 tablespoon Blue cheese ((optional))

2 tablespoon Cheddar cheese ((optional))

1 Onion (sweet, yellow, large, chopped)

½ teaspoon Garlic powder

½ teaspoon Onion powder

1 tablespoon Oil (or ghee for onion)

Kosher salt and freshly ground black pepper to taste

3 cups Whole purpose flour

½ cup Milk (2%, warm)

½ to ¾ cup Warm water ((depending on how much your flour soaks))

1 tablespoon Butter (melted, unsalted)

A little bit of kosher salt

1 Onion (large, yellow, chopped)

3 slabs Bacon (chopped (optional))

½ cup Sour cream

2 tablespoon Oil (or ghee for frying)

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1. Place potatoes in a pot, cover with water and cook until fork tender;

2. In the meantime heat up the oil or ghee in a frying pan, add onions, and cook until golden brown;

3. Once potatoes are cooked, using a potato ricer or potato masher, mashed potatoes so they don't have lumps;

4. Add farmer cheese and mix together;

5. Add onions, other cheeses, spices, salt, and pepper and mix well.

6. Pour the flour on a counter or other surface that will allow you to make the dough;

7. Add a pinch of salt;

8. Make a little hole in the middle and start adding milk and butter;

9. Add a little water at a time and work the dough until you can form a ball about 10-15 minutes;

10. Once done, cover it with the big bowl and let it rest for about 20-30 minutes;

11. Roll the dough until thin (like pasta) and using either a cookie cutter or a large wine glass cut the circles;

12. Place 1 teaspoon of the filling in the middle of the circle;

13. Wet one half of the circle and then seal it together;

14. Boil a large pot of water and season with salt;

15. Once the water is boiling put about 8 pierogi at a time;

16. Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;

17. If you want to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown;

18. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

19. Add onions and bacon on top of the pierogi and serve with sour cream.

NOTE:

*Start using ONE large potato or TWO small ones. I always have WAY TOO MUCH MASH