4 lb. potatoes, peeled
2 tsp. salt, divided
2 slices pimieto cheese, crumbled
1 large onion, chopped
1/2 cup butter, divided
4 1/2 cups sifted all purpose flour
2 eggs
3/4 cup warm water
2 quarts boiling water

Boil potatoes for 25 minutes in 2 quarts water with 1 teaspoon salt. Drain. Peel and mash. Add cheese. Set aside.

In a skillet, saute onions in 1/4 cup butter until golden. Combine onions with potato mixture.

Sift flour with 1 teaspoon salt. Beat eggs together with lukewarm water. Combine flour mixture with egg mixture, adding only enough eggs to make dough stick together. Turn dough out onto a lightly floured clean surface.

Knead lightly for 10 minutes. Let rest under inverted bowl for 20 minutes. Roll out until 1/4" thick and cut into 3 inch squares. Place 2 teaspoons potato onion mixture in the center of each square. Fold over and press edges together.

Cook dumplings in boiling water for 10 minutes. Reduce heat when water bubbles up. Remove from water one at a time using a slotted spoon. Serve with remaining butter.

Submitted by: CM