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

FILLING:

3 c. cottage cheese (dry)
5 lbs. mashed potatoes
1 onion, chopped & sauteed
Salt to taste

Mix flour and salt. Add eggs, 1 at a time. Add liquid and stir. Knead until dough is elastic. Roll out on a floured board. Cut circle with 1 pound coffee can. (Makes a nice size.)

Mix all filling ingredients together. Put heaping tablespoon in the center of circle. Place another circle on top. Pinch edges to seal. Drop carefully in a pot of boiling, salted water. Boil 15 minutes or until pierogi floats to top of water. Remove carefully and let drain. Serve with melted butter or sour cream sauce.

SAUCE: Saute 1 small onion, add 1/2 stick butter and container of sour cream (small). Blend together. You can serve Pierogies after you boil them or fry them golden brown and pour sauce over them.