4 c. flour
2 eggs
1 tsp. salt
Water
1 lg. onion
Oleo or butter (approximately 1/2 lb.)

Mix first 3 ingredients with enough water to make pliable dough. Roll dough to about 1/8 inch thickness. Cut dough with rim of a glass or a cookie cutter (approximately 3 inches across). Put a spoonful of filling on the cut out dough and fold, sealing edges well. Cook in salted, boiling water about 10 minutes. Stir carefully to separate pierogi in water. Drain and pour cold water over. Saute onions in butter and pour over pierogi. May than be warmed.

POTATO - CHEESE FILLING FOR PIEROGI:

6 med. size potatoes
1/2 lb. Longhorn cheese
Salt to taste
Onion powder to taste
Dash of black pepper

Peel potatoes and boil in salted water. Drain and mash. Add grated cheese and spices. Mix well and let it cool.

Note: Any cheese may be substituted as desired.