2 eggs, beaten
2 c. flour
1 tsp. oil
1/2 tsp. salt
6 med. potatoes
1 c. sharp or Longhorn cheese
4 tbsp. butter
1 onion, diced

Cook and mash potatoes. Reserve 1 cup of potatoes for dough. Melt cheese in hot potatoes and set aside for filling. In large bowl, mix eggs, 1 cup mashed potatoes, flour, oil, and salt. Knead dough and set aside to rest. Working with half of the dough at a time, roll onto floured board. Cut dough and fill. Drop Pierogies into boiling, salted water. Cook 10 minutes over medium heat until the Pierogies come to the top. Remove with slotted spoon and drain. Cover with diced onions (sauteed) in butter and serve. Makes about 4 dozen.