Boil your potatoes for filling and save the water, set aside and let cool

To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball. Knead.

Roll out dough on a floured surface. Should be elastic but not wet.
* Dredge a rim of a glass or cookie cutter in flour and cut into circles.

Lightly paint the inside with olive oil
* Spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. Pinch really well!

Place the finished perogies under a damp warm towel to keep them moist.

To cook the pierogies, place them in boiling for about 5-7 minutes. The pierogies should rise to the surface of the water when they are finished cooking.
* At this point you can freeze the perogies on a tray for later, or fry them in butter/oil and fresh herbs.