Pierogi

Cook potato in boiling water in a medium saucepan 10 minutes or until
tender. Drain potato in a colander over a bowl, reserving 2 T cooking
liquid. Return potato to pan. Add reserved cooking liquid; beat at medium
speed of a mixer until smooth. Set aside.

Melt 1 t butter in pan over medium heat. Add chopped onion; saute 5 minutes
or until tender. Remove from heat; stir in potato, cheese, and next 4
ingredients (cheese through white pepper). Cover and set aside.

Lightly spoon 2 c flour into a dry measuring cup; level off with a knife.
Combine with 1/2 t salt in a large bowl; make a well in center of mixture.
Stir in 1/3 c water and eggs. Turn dough out onto a lightly floured
surface, kneading lightly 4 to 5 times. (Dough may appear dry but will
moisten while kneading.) Cover and let rest 10 minutes.

Divide dough into 5 equal portions. Working with 1 portion at a time (cover
remaining dough to keep from drying), roll each portion to a 1/8-inch
thickness on a lightly floured surface. Cut 5 circles with a 3-inch round
cutter, discarding dough scraps. Spoon 2 level t potato mixture onto half
of each circle. Moisten edges of dough with water. Fold dough over filling;
press edges together with floured hands to seal. Place pierogi on a large
baking sheet sprinkled with 1/3 c flour. Cover. Repeat procedure with
remaining dough and potato filling.

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

Melt 1 1/2 T butter in a large nonstick skillet over medium heat. Add 1/2 c
sliced onion and 1/4 c fennel; saute 10 minutes or until tender. Add 12
pierogi; saute 5 minutes or until thoroughly heated and lightly browned.
Set aside. Repeat procedure with remaining butter, onions, fennel, and
pierogi. Serve immediately.