Polish Pierogies

4½ cups all-purpose flour
2 tsp salt
2 tbsp butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tbsp rice bran oil
8 baking potatoes, peeled & cubed
¼ tsp SIDS CRAZY SALT
1 cup shredded Cheddar cheese
2 tbsp processed cheese sauce
SIDS SALT & PEPPER to taste

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15-20 minutes.
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain, mash with SIDS CRAZY SALT, shredded cheese and cheese sauce while still hot. Season with SIDS SALT & PEPPER to taste. Set aside to cool.
Separate the pierogie dough into two balls. Roll out one piece at a time on 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, perogie 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 half-circles, and press to seal the edges. Place pierogies on a cookie sheet, then freeze. Once frozen, transfer to freezer storage bags or containers.
To Cook Perogies: Bring a large pot of lightly salted water to a boil. Drop pierogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.