3 c. flour
1 tsp. salt
1 egg, slightly beaten
1 tbsp. soft butter

FILLING:

3 lg. boiled potatoes
5 slices American cheese
1 minced or chopped onion

Mash potatoes with milk and butter. Add cheese, 1 slice at a time. Add onion, mash, salt and pepper to taste. Refrigerate. Roll out 1/4 of the dough and cut with round cookie cutter or glass. Center a teaspoon full of potato mixture on the dough, fold in half to make a half moon. Press together edges with fingers and then with fork to seal tight. Place only 5 Pierogi's at a time into boiling water, they are cooked when float to the top. Place them in pan with melted butter, serve as is or pan fry.