c. flour
1 tsp. salt
2 tsp. butter
1 egg
1 eggshell of water

Mix all ingredients well to form a soft dough. Pinch off a little and roll out thinly to a 3 1/2 to 4 inch circle. In center of circle place 1 heaping tablespoon of your favorite filling. Fold dough in half over filling. Crimp resulting edge with your fingertips forming a tight seal. Repeat process until remaining dough is used. Bring a large saucepan of salted water or broth to a boil. Drop about 5 pierogies into boiling water. Cook pierogies 5 to 6 minutes or until they float. Gently remove pierogies from pot; drain in a colander. After boiling Pierogies may be served fresh, or saute in butter until browned on both sides.