Grandma P's Pierogis (Potato Dumplings)

1. **Prepare the filling:** Boil 2.5 lbs of potatoes in salted water until fork tender. Mash them (with or without skins, as preferred). While still warm, mix in 4 tablespoons melted butter, 1/2 cup half and half cream, 2 cups shredded sharp cheddar, and salt and pepper to taste. Set aside to cool completely. Once cool, use your hands or an ice cream scoop to roll the mixture into approximately 1.5-inch balls. (You may have some leftover mashed potato filling).
2. **Prepare optional toppings:** Sauté bacon and thinly cut sweet onions if desired for additional toppings.
3. **Prepare the dough:** In a large bowl, combine 4 cups flour, 1 1/4 cups hot water, 4 tablespoons melted butter, and 1 teaspoon salt. Mix all ingredients together until a dough forms. Knead the dough for 5-10 minutes on a lightly floured surface until soft and not sticky (add additional flour if necessary). Rest the dough for 15 minutes.
4. **Assemble the pierogis:** Roll out the rested dough to 1/8-inch thickness. Using a 3-inch round cutter, cut out 30-32 circles. Dip your finger in water and run it along the edge of one dough circle. Place one ball of the mashed potato mixture in the center of the dough circle, fold the dough over, and crimp the edges shut to seal. Repeat with the remaining dough and filling. Place the formed pierogis on a nonstick tray liner or a lightly floured tray.
5. **Cook the pierogis:** Bring a large pot of salted water to a rolling boil. Carefully drop the pierogis into the boiling water and boil for 5-10 minutes, or until they float to the top and are cooked through. Remove with a slotted spoon.
6. **Fry (optional, but recommended):** In a nonstick pan, heat 1 tablespoon of oil or butter over medium heat. Lightly fry the boiled pierogis for a few minutes per side until golden brown and slightly crispy.
7. **Serve:** Serve the pierogis hot with sour cream, sautéed bacon, sautéed onions, and fresh spring onions or chives.