Polish Pierogies (Potato Cheese) - cooking recipe

Ingredients

Dough
4 cups all-purpose flour
1 cup water
1 large egg
Filling
3 cups instant mashed potatoes, prepared according to direction on package
4 -6 ounces cheddar cheese
1 small onion, chopped fine and sauteed in butter
salt and pepper

Preparation

Place flour in a large bowl and make a well in center.
Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
In a separate bowl, prepare filling by combining all ingredients.
Add about 2 tsp. of filling to dough and knead in.
Roll out dough about 1/8\" thick.
Cut out large rounds, 3 to 4\" (I use the widest glass I have).
Place about a tablespoon of filling on one side of each circle.
Moisten edges with water and fold over to close.
Pinch edges or use fork to seal.
After filling all pierogies, place in boiling water until they float.
Freeze for later use or fry in butter over medium heat and light brown both sides.