3 c. flour
2 eggs
1/2 tsp. salt
1/2 stick butter

Mix the flour, eggs, butter and salt together. Gradually add warm water, about 1 cup until dough has a medium consistency. Roll out on a floured surface to the thickness of pie crust, then cut into 3 inch square or circles. I use a tuna fish can to cut the circles.

FILLING:

3 c. diced potatoes, boiled and drained
3 c. shredded Longhorn cheese
Salt and pepper to taste

Mix the potatoes and cheese together until the cheese melts. Drop the filling onto the circle of dough. Fold dough over and pinch the edges. Boil for 6 to 8 minutes. Drain. Pour melted butter and sauteed onions over the pierogies. Makes 3 dozen.