Pierogi

Add first 4 ingredients using dough hook mix on low to make the dough.

Cook the potatoes.

Add the butter and next 2 ingredients to the potatoes.

Roll dough to 1/8" thick.

Cut 3 inch circles, add 1/2 tbsp of potato mixture and fold over.

Pinch edges tightly to seal the filling in.

Chop the onion and add to butter in large skillet and brown the onions.

Boil the pierogi's in salted water until they float (about 3 minutes).

Remove from boiling water and add to browned onions and cook for 2 to 3 minutes.