Pierogy Dough

1. Mix together flour and salt. Add egg, slightly beaten, and oil to the hot water. Add to flour. Knead until smooth. Cover and let stand one hour. Roll out a little at a time on a floured surface to deired thickness.

Potato Filling

1. Cook peeled potatoes in boiling water in a medium saucepan 10 minutes or until tender.

   Drain potatoes in a colander over a bowl, reserving 2 Tbsp. cooking liquid. Return potatoes to a mixing bowl through a ricer. Add reserved cooking liquid. (Take care not to get potatoes too runny) Add oleo to hot potatoes, stir in cheese, salt and pepper. Cover and set aside.

Cheese Filling

1. Add lightly beaten egg yolk to the cheese in a bowl. Add vanilla, salt and sugar and mix well. Cover and set aside.

Assembly

1. Divie dough into four equal portions. Working with one portion of dough at a time. (Keep remaining dough covered to prevent drying out.)

2. Roll each portion to a 1/8-inch thickness on a lightly floured surface.Cut circles with a 3-inch round cutter. Spoon 2 level teaspoons of filling onto half of each circle Fold dough over filling; press edges together with floured hands to seal.Place pierogi on a large baking sheet sprinkled with flour. Cover. Repeat procedure with remaining filling.

    

3. Bring 2 quarts of water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove from water with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedures with remaining pierogi.