Perogies

I have been craving perogies and came across this recipe
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)

Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water

Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*salt/pepper
*1 Tbsp. dried chives

Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)

Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.