2 c. flour
1/3 c. water
2 lg. eggs
1/2 tsp. salt

POTATO & CHEESE FILLING:

1 1/2 lbs. potatoes
1 lg. yellow onion
Salt & pepper to taste
3/4 lb. ricotta or pot cheese
3 tbsp. butter

Use food processor to mix ingredients or "old world" method as follows:

Mix flour and salt together. Form a well in this mixture. Place the eggs and water in the well. Working from the inside, mix the water/egg mixture together with the flour/salt mixture.

When all ingredients are mixed, knead the dough on a floured board until it is just tacky. Roll dough out until it is about 1/8 inch thick. Use large cookie cutter, a glass or coffee mug to cut the dough to the size pierogi you want. Dough grows by about 1/3 to 1/2 when boiled so be careful when making the cutouts.

To make filling, boil potatoes until just done. While potatoes are boiling, cut the onion into small pieces and saute in butter until translucent. When the potatoes are cooked, peel and using a hand masher, mash potatoes coarsely. Add cheese, sauteed onions, salt and pepper and mix thoroughly.

Next take cutouts just made and place one heaping tablespoon of filling in center of the cutout. Wet one end of the cutout with water and fold over the filling. Pinch end of dough together to seal. Use a fork to help seal ends if you wish.

In large pot boil 6 quarts water and then add 1 teaspoon salt. When water comes to rolling boil again, drop in pierogis a few at a time. Do not put in so many at one time that the boiling stops. Pierogis should float to top when cooked, approximately 4 to 6 minutes, depending on size.

Pierogis can be eaten this way or they can be fried -- after cooking -- in butter that has sauteed chopped onion in it. Also, pierogis can be dipped in sour cream before eating. Any filling can be used as long as it is not too runny.