2 c. flour
1/2 tsp. salt
4 potatoes
3 slices American cheese
2 eggs
3 to 4 tbsp. water
2 tbsp. butter
Salt and pepper to taste
1/2 lb. bacon, fry and cut in pieces

Beat eggs slightly and add flour, salt, and a little water to make soft dough. Knead until smooth. Put on floured board to rest and cover with glass bowl for 1 hour. Meantime, boil cut up potatoes. Drain; add butter, cheese, salt, and pepper. Let cheese melt on potatoes and mash. (Do not add milk.) Roll out dough about 1/16 inch. Cut into 2 inch squares and put in potato filling (about 1 tablespoon); make into triangle. Bring salted water (2 tablespoons) to boil. Put in Pierogi and boil rapidly for about 8 minutes.

Saute onion in 1 stick of butter and let butter get golden brown. After Pierogi is boiled and drained in colander, pour butter and onion mixture and crumbled bacon over them. Serve with sour cream on the side. Serves 4 to 6.