Potato Dough for Pierogi Recipe

2 cups Flour
1 tsp Oil
1/2 cup boiling Water
2 tsp Salt
1 to 2 Eggs
1/2 cup Betty Crocker Potato Buds
Prepare the potato buds using the 1/2 cups boiling water. Start
with flour, add salt, oil, eggs and potato buds. At this point you
may need to add some water. (If eggs are large, water may not
be required.) Knead, roll, cut , fill and boil for about 3 minutes.
Use 4-inch diameter cookie cutter to cut dough. Above recipe
makes about 20 to 24 circles.
Cheese Filling
2 lb pounds Dry Cheese
1 to 2 Egg Yolks
1/4 tsp Pepper
4 Tbsp chopped Onion
1 tsp Salt
1 tsp Sugar
Sauerkraut Filling
1 lg can Sauerkraut (drain and rinse)
1/2 pound Bacon (Cut in small pieces)
1 med Onion, chopped
Salt, Pepper, Brown Sugar to taste.
Fry bacon and onion. Add drained sauerkraut, salt, pepper and
brown sugar. Mix well and cool before filling dough.