6 c. flour
4 egg yolks - 1 whole egg
2 c. cold water
5 lbs. potatoes
1 lb. Colby cheese

Saute: butter Oil

Peel and cook potatoes. Drain and mash with cheese (shredded or cut up) added. Set aside to cool. Best to work with room temperature potatoes.

Combine flour, eggs and water to make dough. Roll out on floured surface. Cut into circles or squares. Put spoon of potatoes in center, pinch edges to seal. Place on floured surface.

Bring water to boil. Put 12-18 pierogi in to boil at a time. Cook 6-7 minutes. Drain. Rinse with hot water. Cover with sauteed onions.