Polish Pierogies

Boil potatoes until soft, drain water from pan. Mash potatoes and add cheese and salt & pepper. Set aside to cool.

 Making the dough:
1 cup all-purpose flour
1 egg
Water

In a mixing bowl, place the flour and egg.  Add 1/4 cup of water and
stir all ingredients with a fork.  The dough should be the consistency of pizza dough.  Add more water (if necessary) until this consistency is attained.

Assemble the pierogies:
On a lightly floured surface, roll out a portion of dough to 1/8th of an inch thickness, making sure that there are no holes.  Cut dough into 3 inch squares and place approximately 1-2 Tablespoons of the filling mixture slightly off center.  Flip half of the dough over filling creating a triangle.  Crimp all edges securely.  This is the important part.  If you do not crimp the edges securely, they will break apart when boiled.  Gently submerge them into a large pot of boiling water.  They will sink to the bottom.  Once they rise to the surface of the water, they are done.  Takes about 3-5 minutes.
Saute some chopped or sliced onions in butter.  When onions are soft and lightly browned, add the pierogies, stir and serve.