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

Mound flour on board and make a hole in the center. Drop in eggs and cut into flour with knife or fingers. Let rest for 10 minutes in a covered bowl. Divide dough and roll thin. Cut squares or rounds with a 3" cutter. Place small amounts of filling on each. Moisten edges, fold over and press together firmly. Drop into salted water. Cook gently for 5 or 10 minutes. Lift out, drain well.

FILLING:

3 lg. potatoes
1/2 tsp. salt
1/2 c. milk
1/4 c. butter
8 oz. American or cheddar cheese

Boil potatoes and drain. Mash potatoes, adding salt, milk and butter and cheese. Fill pierogi dough. Freeze or cook as directed with pierogi dough.