Aunt Pearl's Estelle's Pieroghi Dough Recipe #1

Directions

1. Mix all ingredients, knead until workable (should be loose). Put dough in refrigerator for 1 hour, then using flour, roll with rolling pin and cut out dough with a large, round cookie or biscuit cutter.
2. After grating cheese, add grated potato, egg, lightly fried chopped onion, salt and pepper. Mix well and roll into small balls (approximately the size of a rounded teaspoon. Refrigerate filling for at least 1 hour. Stuff into dough.
3. Place stuffed dumplings into a pot of salted, boiling water. Once dumplings rise (3-4 minutes) remove them and lay flat on a dish to cool.
4. Saute in melted butter (and onion) before serving, and serve with a dollop of sour cream.
5. Other filling options: Fried cabbage and mushroom (slice cabbage thin and clean mushrooms. Saute together in oil or butter), or Sauerkraut with onion (Drain, rinse and squeeze sauerkraut, and saute in a pan with butter and onion.