Pierogies - cooking recipe

Ingredients

4 large potatoes
3 Tbsp. chopped onion
1/2 lb. butter
1/2 lb. white American cheese
1 tsp. salt
1 1/2 c. lukewarm water
4 c. flour
1 tsp. salt

Preparation

Boil and mash potatoes; add next 4 ingredients.
Let cool. Add warm water to flour and salt.
Knead well by hand until dough is smooth and flexible and does not stick to hands.
Roll 1/8-inch thick and cut out circles.
Place 1 tablespoon of filling on each circle and fold in half.
Seal the edges by pinching with fingers. Drop into boiling water for approximately 3 minutes.
Remove at once; drain off water and place on a cloth.
Cool; freeze.