Perogies

In a mixing bowl add the flour and salt and mix to combine
Pour the hot liquid into the flour and mix together with a fork taking care adding the egg once the mixture is cool enough not to scramble. Bring together and cover with a towel to keep dough moist while you prepare the fillings. The dough will be needed after resting.
Fillings
Potato cheese

2 russet potatoes

1 small onion minced

1 T butter

1/3 lb cheddar, american, or cheese of choice

3 pinches Peppery Karlozy spice mix

Salt and pepper to taste

Boil the russets in a pot and caramelize the onion in the butter until golden brown. Set aside to cool
Cut the cheese into small cubes and add to a mixing bowl.
Pierce the potatoes to test doneness and once fully cooked