DOUGH:

2 1/2 c. flour
1 tsp. salt
3/4 c. warm water
1 tsp. baking powder
1 tsp. light oil
1 egg, well beaten

Sift dry ingredients together; add oil, warm water and beaten egg. Roll into a ball. Cover and let stand in a warm place to soften and rise for 1/2 hour before rolling.

FILLING:

Equal amount of boiled potatoes and dry cottage cheese
3 egg yolks
Salt and lots of pepper

Mash potatoes and stir in egg yolks, cottage cheese, salt and pepper. Put in rolled dough that has been cut to the size of Pierogi you want. Pinch together and when all finished put in boiling water until perogies float to top. Drain. Add to butter and onions that have been fried to a golden brown. Serve.