Perogy

Mix flour and salt in deep bowl. Add egg yolks, potatoes and fat and enough water to make med. soft dough. Knead on floured board till smooth. Divide dough into two parts. Cover and let stand 10 min. Prepare filling. Roll dough quite thin. Cut rounds with large biscuit cutter or glass. Place a spoonful of filling on dough, fold over in half pinch sides together. Drop a few at a time in rapidly boiling salted water. Stir gently with a wooden spoon to prevent sticking. Boil 3-4 mins. until well puffed. Drain. Serve with sour cream, crisp bacon and sautéed onions. Reheat by pan frying in butter.