Instructions: Mix butter, milk, water and egg. Add flour to mixture and form dough. Keep adding flour so dough sticks together. Knead until smooth. Let rest for 20 minutes in a covered bowl.

Make the filling by cooking, draining and peeling the potatoes. Saute onion in butter, add to potatoes and mash. Add cheese and mix well. Season with salt and pepper. (Any leftover filling can be used as a side dish.)

Divide dough into four pieces and roll out. Cut into 4 inch squares or circles (use cup bottom).

Add filling and seal well by pinching.

Bring 8-quart pot half full of water to boil. Drop pieroghi into boiling salted water. Cook gently 3-5 minutes or until they float. Lift out of water with perforated spoon and place in cold water. Drain and coat with melted butter. When ready to serve heat in frying pan until browned to desired taste.

Makes 10 servings.

Ann Says: This is a favorite of my husbands that his grandmother from Romania made. Once cooked they like to serve it with sour cream and sprinkle with bread crumbs. They also freeze wonderfully.

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