Preparation
1. In a large bowl, mix together the flour & salt. In a separate bowl, whisk together the butter, sour cream, eggs & oil. Combine the wet ingredients into the flour mix a little at time until well blended and smooth. Cover with a towel, and let stand for 20 to 30 minutes.

2. In a small frying pan sauté bacon, once brown remove bacon and set aside then add the chopped onion and sauté till glassy then add the garlic and add the roasted and peeled chilies then bacon back in and cook till the garlic is lightly browned.

3. At the same time Peele & cube the potatoes then place in a pot, and fill with enough water to cover. Bring to a boil, & cook until tender, about 15 minutes. Drain, and with a potato masher; mash with shredded cheese while still warm stir in the chicken bouillon. Once smooth add bacon, hatch chilies, onion salt, salt and pepper. Set aside to cool.

4. Separate the perogie dough into 4 balls. Roll out one piece at a time on a lightly floured surface until it is 1/8, cut into circles using a cookie cutter or a glass and set aside.  Take the rounds then on a floured surface roll out thin as possible without tearing. Place a spoon full of filling mixture in the center then brush a little water around the edges of the circles. Fold over the circles over into a half moon shape, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to containers.

To cook: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float. Use a slotted spoon to remove. Then let then sit a side.  Once all the perogies have been boiled in a frying pan brown some bacon and sauté onions until glassy. Set the bacon onion mix aside. Add butter to the pan and brown the perogies, once nicely browned, serve with sour cream and toped with the bacon onion mixture.