Pierogies

5 C flour
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter

Pour half of sautéed onions into mashed potatoes; mix.

Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.