4 1/2-5 c. flour
1/4 stick butter
2 eggs
1 c. warm water

Mix and knead until dough is elastic and smooth. Let it rest covered for 1 hour. Roll out until about 1/4 inch thick. With a large glass, cut a round piece of dough. Put filling in middle and pull dough around to close. Pinch so that no filling is in the fold. Cook until they raise to top of water. Remove and rinse under cold water.

FILLING:

5 lb. potatoes (cooked & mashed)
1 stick butter
2 lg. onions
1 lb. dry curd cottage cheese

Saute onions in butter until lightly brown. Mix with potatoes and cottage cheese. When ready to serve, saute onions in butter, put in pirohi and warm or brown.