Pierogis - cooking recipe

Ingredients

2 c. flour
2 eggs
1 c. milk
onions
butter

Preparation

Mix together flour, eggs and milk to make soft dough.
(May add 1/4 cup water, if needed.)
On well floured board, roll out dough 1/8-inch thick.
Cut into squares.
Fill as for a turnover with sauerkraut, mashed potatoes, cottage cheese or your favorite cheese.
Then drop into boiling water; boil for 15 minutes.
Use a wooden spoon to stir; drain.
Saute onions in butter.
Place drained Pierogis in skillet of onions and butter; heat through until browned.
Serve with shaker cheese on top.