1 3/4 c. unbleached flour
1/2 tsp. salt
2 slightly beaten eggs
1/3 c. water

In mixing bowl combine flour and salt. Beat eggs well. Blend in water. Add to flour mixture, stirring until combined (dough should be pliable but not sticky). On floured surface, knead gently about 20 strokes. Cover; let stand 10 minutes. Divide dough in half.

On floured surface, roll half the dough at a time to a 12 inch circle, about 1/8 inch thick. Cut out circles of dough (3 inches or smaller). Place 1 teaspoon filling on a circle. Pinch edges together. Put in boiling water. Stir. Boil gently uncovered 4-5 minutes or until pierogi float.

POTATO - COTTAGE CHEESE FILLING:

1/3 c. chopped onion
1 tbsp. butter
1 1/2 c. mashed, cooked potatoes
1 tsp. snipped fresh dill or 1/2 tsp. dried dillweed
1/4 tsp. salt
2/3 c. farmers cheese