Pirogi Perfection

PIROGI PERFECTION
The following pirogi recipe comes from Mariann Poprik's family. The Polish Arts Club used this recipe to make about 1,200 for the Festival of Nations sale. It yields about 65-70 pirogi, depending on how big the pirogi are and how thick the dough is rolled.
POTATO AND CHEESE PIROGI
5 cups all-purpose flour
3 eggs
11/4 cups cold water
Dash of salt
Mix all ingredient together and kneed the dough. Add more water if needed. Let the dough rest before rolling it out. Cut the dough using the sharp edge of a glass or a round cookie cutter. To fill, use four to five pounds of mashed potatoes mixed with American cheese. For easy filling form the potatoes into balls and put into the center of the cut pirogi dough. Fold the dough over and press tightly to completely seal the pirogi. Boil for about five minutes and serve with butter and onion or freeze.