peel, quarter and boil potatoes, dice onion and saute in butter till light brown, cube cheese and add cheese and onions to drained potatoes, mix till blended.

Beat eggs with water, Mix flour, salt, and egg mixture into dough.

Roll dough into 12x18 rect. and make very thin (1/16") or use pasta machine to roll dough out. Cut dough into 3" squares or use 3" pocket press to cut dough into pierogies. Roll dough again to get thinner if needed. Place tbsp. of potato filling in center. wet all edges and fold over into a triangle. Close one side and push in a little extra filling in if possible into the open end and tightly squeeze edges to seal the dough.

Place in boiling water till floating (3 mins.).

Freeze on cookie sheet for later use or saute in butter till browned.

makes about 100 pierogies