3 c. flour
1/4 tsp. salt
2 tbsp. butter
2 eggs
3/4 c. water
Serve with sour cream

Beat eggs and water together. Combine flour, salt, and butter to form a pie crust consistency. Add egg and water; mix to flour mix to form soft dough. Turn dough onto floured board and knead dough until smooth and elastic. Roll dough 1/16 of an inch thick and cut with a 3 inch glass into rounds.

For each pierogi, take 1 round of dough and fill with 2 teaspoons of potato cheese filling. Fold circle with finger tips, making sure edges are well sealed. I use a fork. Boil pierogies in boiling salted water until they float, about 5-6 minutes. Drain and serve with sauteed onions and melted butter. I throw them into skillet with onions and butter filling.

Boil 6 medium potatoes, cubed, in salted water until tender. Drain. Mash potatoes and add 8-10 ounces grated sharp cheese. Mash potatoes and cheese together. Can substitute sauerkraut or hamburger mixture if desired.