5 c. flour
2 eggs
1/2 c. oil
1 tsp. salt
1 c. water

FILLING:

1 1/2 lb. boiled potatoes
1/2 lb. extra sharp cheese (Longhorn, cheddar, etc.), grated

TOPPING:

2 stick butter
2 onions, chopped

Mix dough and fill as you would for ravioli. For filling mash potatoes and cheese together. Drop Pierogi in boiling water until they rise to the top. Drain. Melt butter, add onions and saute until onions are soft. Pour over cooked Pierogi.