2 eggs, slightly beaten
1 c. sour cream
2 c. flour
1/2 tsp. salt

CHEESE MIXTURE:

2 c. ricotta cheese
2 well beaten eggs
1 sm. onion, chopped fine
Salt and pepper

Mix eggs with sour cream, flour and salt. Mix well and knead in enough flour to make dough smooth. Cover and let rest 15 minutes. Divide dough and roll to desired thickness. Cut with 4 inch cookie cutter. Fill each circle with a teaspoon of cheese mixture. Fold circles in half and wet and crimp edges to seal. Boil in salt water for 10 minutes and serve. Pierogi's can also be fried in butter until golden brown. Makes 28 to 32.