DOUGH:

4 c. flour
1 tsp. salt
2 eggs, beaten
1 1/3 c. sour cream
2 tbsp. butter, melted

FILLING:

3-4 c. mashed potatoes (do not whip)
6 slices Velveeta cheese or 1 c. cottage cheese, drained
1 med. onion, chopped and cooked
1 tsp. salt
Pepper (to taste)

Filling: Add all ingredients to mashed potatoes that are hot (so cheese melts). Set aside to cool.

Dough: Mix all ingredients together and knead on a floured board until dough is not sticky. Set aside on a floured board, covered, for an hour.

Take small sections of dough and roll with hands into a cylinder. Cut off little pieces, rolling each piece into a flat circle (about 3 inches in diameter) on a floured board.

In center of each circle place about 1 tablespoon of filling and form into a pierogi by folding over to form a half-circle. Press the edges together with fingers, making certain that edges are free of filling.

Place pierogi (8-12 at one time) into six quarts of boiling water. Stir to prevent from sticking to bottom of pot. After they rise to the top, boil for several minutes. Remove into colander and spray with cold water to set them. Garnish with melted butter. Also served with sour cream, sprinkled with salt or vegetable salt (can be purchased at a health food store.)