6 med. potatoes
1 diced onion
4 tbsp. butter
1 c. shredded sharp Cheddar
Dash of salt and pepper
Milk

DOUGH:

2 eggs
Dash of salt
1/4 c. water
3 1/4 c. flour
3 tbsp. butter

Boil potatoes, peel and mash. Fry onion in butter with salt and pepper. Add to mashed potatoes. Add shredded Cheddar and mash together. You may add a drop or two of milk to help mixture form, but don't make it too creamy.

Dough: In a separate bowl, beat egg and add salt. Beat again. Add water and flour. Mix until dough leaves the side of bowl. Dough should be medium soft. Place on a floured board and knead until smooth. Roll out to 1/8 inch thick and cut into 3 inch diameter. Cut all circles and then fill them with about a teaspoon of filling.

Fold in half. Press sides together to seal. Let stand for 1/2 hour so they seal well. Add to boiling water. Cook a few at a time for 5 minutes or until they rise to the top. Remove with slotted spoon. May be eaten as is or fried in butter and onions.