Peel the potatoes and cut them into pieces. Boil them for 10–15 minutes in water with a pinch of salt, until they are cooked. Drain and then mash them.
Mix the spring onion and parsley into the puree with the chilli powder and ground cheese. Season with pepper and salt.
Mix the salt into the flour, add the eggs and sour cream, and mix well to obtain a nice soft dough. If necessary, add some milk to make it softer and more uniform. Then wrap it in plastic and set aside for 30 minutes.
Mix this with the mashed potatoes, chilli powder, and grated cheese. Season with salt and pepper.
Roll out the dough and cut out circles with a glass or a pastry cutter. Put some of the filling on each one, brush the edges with a little water and form a crescent, a ‘pierogi’. Press the edges firmly together with a fork.
For the dip: put it in a bowl with the cream cheese, parsley, and soy sauce. Season to taste with salt and pepper.
Bring a large pan of salted water to the boil. Add the pierogi and let them boil until they float to the top. Then put them in a pan with some oil or butter. Fry until golden brown and serve with the dip.