• 2 to 3 cups flour
• 1 egg
• 1/2 cup water
• 3 large potatoes, boiled
• salt and pepper to taste
• 2 or 3 slices Velveeta, American or Cheddar cheese
• 1 tsp canola oil
• 1 tbsp dried minced onion
• 1 stick of butter or margarine

1. Mix flour, egg and 1/2 cup water to make stiff dough, using flour as necessary.
2. Roll out very thin and cut into 2 inch squares.
3. Mash potatoes with salt and pepper; melt in cheese
4. Place 1/2 tsp filling in center of dough squares.
5. Fold in half and seal edges well.
6. Bring to boil a large pot of water and 1 tsp oil.
7. Boil pierogies 15 to 20 minutes, stirring occasionally; drain.
8. Saute onion in butter until tender.
9. Serve over hot pierogies.

Pierogies may be filled with well drained sauerkraut as well. You may also freeze them, separating each layer with plastic wrap and flour; cook them while still frozen.