3 c. flour
2 c. sour cream
1 egg

FILLING:

8 potatoes, cooked and mashed
10 oz. sharp Cheddar cheese

Mix flour, sour cream and egg thoroughly. Blend with fingers, if necessary. Roll out thinly on floured surface. Cut with knife squares 4x4 inches. Place a tablespoon of mashed potatoes that has cheese melted in it on half of dough. Fold square over potatoes. Pinch edges of dough together with fork tines.

Drop each Pierogie in boiling water for 10 minutes. Lift out with slotted spoon and drain on paper towel. Saute in butter and onions until golden.