Pierogi Dough and Assembly

1. Combine the flour and salt.
2. Add in the hot water and melted butter. Knead for about five minutes.
3. Place the dough in a bowl, cover and allow to rest for 30 minutes.
4. Lightly flour your work surface and roll out the dough to ⅛ inch (3 mm) thickness. Cut out 3 inch (8 cm) circles and spoon several tablespoons of filling into the center of each pierogi. Fold the pierogi in half and pinch to seal.
5. Bring a large pot of salted water to boil. Add the pierogi and cook until they float.

Cheddar Potato Filling

1. Cook the bacon until crispy and set aside.
2. Peel and cube the potatoes. Cook in salted boiling water until fork tender (approximately 20 minutes).
3. Drain the potatoes and add the butter, milk, shredded cheddar, garlic powder and salt. Mash together with a potato masher or fork.
4. Crumble in the bacon and mix well.

Caramelized Onions

1. Cut each onion in half and thinly slice.
2. Add the onions to the skillet with the fat rendered by the bacon. Alternatively, you can use a new pan and melt three tablespoons of butter.
3. Sprinkle a bit of salt over the onions and cook for 5-7 minutes over medium heat until the onions are soft and translucent. Reduce heat to medium low and continue cooking, stirring occasionally, until the onions are brown (30-40 minutes).