3 c. flour
1 egg, slightly beaten
1/2 tsp. salt
1 c. cold water

FILLING:

8 med. potatoes
1/2 lb. shredded (cooked) cheddar cheese

Mix dough as for pie crust, knead until soft and let stand. Roll out thin and cut in rounds. Fill with cooked potatoes and cheddar cheese and pinch together sides really well. Drop into boiling water and when it comes to the top it's done.