Mince the garlic an onion, then fry well in the chicken is that until the onion darkens

In a large bowl, stir together the flour and salt

In a separate bowl, whisk together the butter, sour cream, eggs, a gear and oil.

Stir the wet ingredients into the flour until well blended.

Cover the bowl with a towel and let stand for about 15 to 20 minutes

Peel the potatoes and put into a park filled with enough water to cover, then bring to a boil and cook until tender, about 15 minutes.

Drain, and mash together with the shredded cheese and the cheese sauce while still hot. Mix in the fried garlic and onion, then season with the onion salt, salt and pepper.

Set aside to cool

Separate the Perogie dough into 2 balls.

Roll out one piece at a time when a lightly floured surface until it is thin enough to work with but not too thin so that it tears.

Cut into circles using a cookie cutter, or a glass. Brush a little water around the edges of the circles and spoon some filling into the centre.

Fold the circles over into hot circles and press to seal the edges. Using a fork slightly crimp the edges all around.

Place the Perogie is on a cookie sheet and freeze. When frozen place into storage bags or containers. This allows you to make them well ahead of time, then you can cook at your leisure when ready.

To cook the Perogie's, a large part of slightly salted water to a boil. Drop them in one at a time and they will be done when they float to the top. Do not cook too long, or they will be soggy.

Remove with a slotted spoon