PIEROGI DOUGH:

2 c. flour
1/2 tsp. salt
3/4 c. cold water
1 egg

POTATO FILLING:

4 med. potatoes, cooked and mashed
1/4 c. butter
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper

DOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to 1/8 inch thickness on floured board. Cut into 2 1/2 inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well.

Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking.

Remove from water and place in colander to drain. After all pierogi are cooked, place in bowl or on platter. Melt 1/3 cup butter and saute 1 small chopped onion in butter. Then pour over pierogi.

FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls.