In a medium sized frying pan over medium heat, add 1 tablespoon of butter and sauté the onion. Set the onion aside and leave it to cool.
Peel and halve the potatoes and add them to a medium saucepan and cover them with water. Cook the potatoes for about 20 minutes until a fork easily goes through them.
Drain the potatoes well and mash them with the butter. Cool the potatoes and add the onion, cheese salt and pepper. Set them aside for filling the perogies.
Into a medium bowl sift the flours, baking powder, sugar, pepper and salt.
In a small bowl beat the eggs, butter and milk for 30 seconds, until frothy and aerated. Beat in the psyllium husk and leave it to gel for a minute or two.
Make a well in the flour and pour in the egg mixture. Stir it well until there is no loose flour, form the dough into a ball, cover the bowl with plastic wrap and chill the dough for 30 minutes.
Place the dough onto a well floured surface or on floured parchment paper, and roll the dough into to a 13 x 15 inch rectangle. Cut out circles with a perogi cutter or a small glass and keep rolling the excess dough to about the same thickness.
Spoon about a teaspoon of potato and cheese filling into the centre of each circle. Fold the dough in half, wet the inside edge with water and pinch these edges together very well.
Bring a pot of lightly salted water to a full rolling boil, turn the temperature down to gently cook the perogies for 3 to 4 minutes. They will float to the top when they are fully cooked and they may fall apart if cooked too vigorously.
Cook the slices of bacon in a frying pan until crispy. Place the drained, boiled perogies in with the cooked bacon to brown. Serve with green onion and sour cream.
Eat the perogies while still warm, and any leftovers will keep covered in the fridge for 2 or 3 days. Reheat them in a covered saucepan, with a tablespoon of water for 3 or 4 minutes.