FILLING:

1 /4 c. Cheddar cheese
3 1/2 c. mashed potatoes
1 tbsp. chopped onion
Salt and pepper to taste
(May also use sauerkraut or cottage cheese!)

DOUGH:

4 c. flour
1 egg
1 3/4 c. warm water
1/2 tsp. salt
1 tbsp. oil

FILLING:

Add the Cheddar cheese to the mashed potatoes. Add the onion. Add salt and pepper to taste. (Keep mashed potatoes firm not fluffy, this way they are easier to stuff.)

DOUGH:

Combine the water, egg, oil and salt. Add 3 cups of flour. Mix well. Knead in the fourth cup of flour until the dough is smooth and elastic. Set dough aside for 10 minutes. Roll out as for pie crust and cut with round cookie cutter. Place a spoonful of potato filling on it. Fold over to form a half circle. Press edges together with damp fingers. Make sure edges are free from filling. Place pierogi on a slightly greased cookie sheet dusted with flour. Drop into salted boiling water and stir with a wooden spoon to prevent sticking. Continue boiling 4 to 5 minutes. Pierogis are ready when well puffed and rise to top. Place in strainer and drain well.