2 c. flour
1 tsp. salt
1 egg, beaten in 1/2 c. water
2 tsp. shortening

4 med. potatoes
1/2 lb. American white cheese
1 tsp. salt
4 tbsp. butter
3 onions

Dough: In mixing bowl, combine flour and salt. Cut in shortening. Sprinkle water and egg mixture until the dough is right consistency. Roll out dough into large circle about 1/8 inch thick. Cut out individual pieces with the mouth of a 3 inch glass. Cover with damp towels.

Filling: Peel, quarter and cook potatoes in salted water. Drain cooked potatoes, put in bowl and add cheese cut in 1 inch squares to hot potatoes. Mash together. Saute chopped onions in butter and mash into potato mixture. Place a tablespoon of filling in each dough circle. Fold over (like a turnover). Pinch edges together.

Bring salted water in a 4 quart pot to a rapid boil. Add enough Pierogi to cover bottom of pot, stir with wooden spoon. Pierogi are done when they come to the top. Remove one at a time with a slotted spoon, and continue cooking remaining Pierogi in same manner. Lightly saute cooked Pierogi in butter and onions. They may be stored in refrigerator and sauteed before ready to serve.

Serves 4-6.