Mix dough ingredients together. You may have to add more liquid or flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into the dough,- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl.

Cover and let rest for 30 minutes.

Cook onion in butter. Mix with potatoes, and add cheese while the mixture is still hot. You may substitute Cheez Whiz for the cheddar. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.

Set a large pot of water to boil. Form walnut-sized balls of the filling.

Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch). You will probably need to add flour as you roll. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.

Place filling ball in center of dough circle. If the dough has a less-floury side, keep that side up. Fold dough over ball, and pinch edges to form a half circle.

To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.

You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.

Place several perogies in boiling water. Stir once, gently with a slotted spoon. Perogies are done when they float for a minute (this will take 2-3 minutes).

Melt about 1/2 cup of butter or margarine in microwave. Rescue and drain the perogies with the slotted spoon.

Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.

*Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.

Add minimal flour, and handle dough as little as possible. Try to keep edges even.

Cut dough with a knife into strips about 8 cm (3 inches) wide. Cut each strip into several triangles and/or squares. Cook strips in water until they float. Repeat draining and drizzling treatment as with perogies.