7 lg. potatoes
3 med. size onions
Lots of butter
2 lb. containers dry curd cottage cheese
7 c. flour
1 1/2 c. water
7 eggs

Combine flour, eggs and water to form stiff dough. Knead well. Cover ball of dough well with flour. Wrap in towel and refrigerate. Peel, cut and boil potatoes until tender. Mash, add 2 containers dry curd cottage cheese, mash again. Saute onion in butter until tender and golden brown. Add onions and batter to potato mix. Roll dough approximately 1/8 inch into rectangle shape. Apply filling and seals well with tines of a fork on well floured surface. Immerse pierogie in boiling water until they float. Saute in hot butter and top with your choice of toppings. Enjoy!