PIEROGI DOUGH
2 c  Flour
1/2 ts Salt
3/4 c  Cold water
1    Egg
POTATO FILLING
4 md Potatoes; cooked and mashed
1/4 c  Butter
1    Onion; chopped
1 ts Salt
1/4 ts Pepper

DOUGH: Sift together salt and flour. Beat egg together with water and
work into flour. Knead until dough is smooth and elastic. Roll out to
1/8 inch thickness on floured board. Cut into 2 1/2 inch rounds with
pastry cutter. Fill with rounded teaspoonfuls of filling. Bring
together opposite ends of dough and seal well. Bring to a boil
several quarts of water. Drop 6 or 7 pierogi into boiling water at
one time. Bring to boil again, and continue to cook for 5 to 6
minutes. Stir with wooden spoon to prevent them from sticking. Remove
from water and place in colander to drain.

After all pierogi are cooked, place in bowl or on platter. Melt 1/3
cup butter and saute 1 small chopped onion in butter. Then pour over
pierogi.

FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt,
and pepper. Mix thoroughly. Fill dough by teaspoonfuls.