Dough:

4 eggs
2 cups water
1 tsp salt
5-lb bag flour (enough flour to make dough stiff)

Filling:

5 lbs potatoes (peeled, cubed and boiled in salt water)
1 stick of margarine
1 lb New York sharp cheese or Longhorn, grated

Filling: Using a mixer, mash potatoes and butter together; add grated cheese. When mixture is cooled, roll into 1" balls.

Dough: Mix eggs, water and salt in a large bowl. Using a mixer, slowly add flour, using only as much of the five pounds of flour as necessary to create "stiff" dough. Roll out dough to approx /14" tickness. Cut circles into the dough (The same way you would use a cookie cutter on sugar cookie dough. A clean tuna can can works and actually results in the perfect size). Put a potato ball in the center of each circle of dough, fold dough over and pinch closed. To make sure pierogi is sealed, dip a fork in flour and press along the very edge of seam, being careful not to puncture the potato ball inside!

Boil until tender and drain. Serve covered with butter and onions.

A tasty variation is to sautee onions in butter in a frying pan. Place boiled pierogis into butter and onions and fry until outside is crispy.

If you want to freeze, place pierogis on a floured cookie sheet, making sure the pierogis don't touch, cover with clear plastic wrap. Freeze overnight. In the morning, trnasfer frozen pierogis into freezer bag and return to freezer. Frozen pierogis can keep for six months.