Drain the potatoes. Add cheese, onion, margarine, salt and pepper. Mash and let cool.

Mix 2-1/2 cups of flour with egg and water mixture and salt. If too sticky add more flour. Gradually knead to form a fairly smooth ball. Put into bowl (with sides dampened with wet paper towel so dough will not stick) and cover tightly. Let rest.

Prepare a floured surface. Take a piece of dough and roll between your hands to make a 'rope'. Cut off pieces the size or a walnut. Roll into balls. Roll with rolling pin into circles. Put about a tablespoon of potato filling into each. Pinch firmly to seal. Place on floured surface until ready to cook.

If you want to freeze any at this point, you can put them in a single layer on a cookie sheet and put into freezer. When frozen, put into bag and seal.

Boil water with 2 teaspoons of oil (to keep them from sticking). Drop in eight (8) or so at a time. They will sink to the bottom. When they rise to the top, let them cook for a couple of minutes. Remove with a slotted spoon. Put into a colander and rinse with hot water. Put into another pot or container. Add some more sautéed onion and/or margarine.


Six dozen yummy pierogies.