3 c. sifted flour
1 egg
1/2 tsp. salt
1/2 c. + 1 c. water (depending on texture)
Butter
Onions (opt.)

FILLING:

5-6 lg. potatoes
6-7 slices American cheese
Pinch of salt

Combine all ingredients. Add flour or water if needed to better the texture of the dough. Roll out the dough and cut into squares. Put in cool filling (a small ball) and pinch shut. Let them stand to harden. Boil them until they rise. Brown butter and onions and pour over pierogies. Warm in oven. Enjoy. FILLING: Boil potatoes and mash. Add salt and cheese. Let cool.