this makes about 5 dozen- they freeze really well.

6 cups flour
1 tsp salt
3 tbsp soft butter
2 cups warm water
2 eggs well beaten
1 tbsp vinegar
4 tbsp oil

Sift the flour and salt. Add butter and rub in as for tea bisciuts. In a bowl combine the beaten eggs, water, vinegar and oil.
Make a hollow in the flour mixture and add the liquid. Mix well with a spoon untill the mixture forms a ball in the bowl. It should be a soft slightly sticky dough. Turn onto a floured surface and knead a few times until smooth. Cover and let rest for about 1/2 hour. Prepare the filling.

filling
Peel, boil and mash about 10 -12 medium potatoes. Add 1/2 cup butter and salt and pepper to taste.
To the potatoes you may add onion, bacon, grated cheddar cheese or whatever you like.
Saurkraut or cooked mushrooms make a nice filling also.

Pinch dough into balls the size of a walnut. Roll the balls into a flat circle/oval fill with a spoonful of filling , fold in half and pinch the edges to seal. They will look like fat little half circles. At this point they may be placed on a baking sheet and frozen, then bagged.

to cook
Working in small batches drop the perogies into boiling salted water and cook 6-8 minutes. Drain and toss with melted butter and saute'd onion, serve with sour cream. Some people saute' the perogies in butter with the onion at this point. They are also very good with mushroom gravy.