DOUGH:

3 eggs, beaten
2 tsp. sugar
1 tsp. salt
1 c. water
1 1/2 c. flour
1/2 c. sour cream

Roll out dough; cut with cutter. After you put a teaspoon of filling in, fold dough over and press edges so filling stays in.

Boil water, put pierogi in and boil until it comes to top. Take out of water with slotted spoon and put carefully in cold water for a minute, then into a strainer to drain.

Put on a greased tray and freeze. Makes 20 to 25 pierogi.

FILLINGS:

CHEESE:

1 lb. dry cottage cheese
2 eggs, beaten
6 tbsp. sugar

Mix well.

CABBAGE:

1 sm. head cabbage, cut up
1 big onion, cut up
1/4 tsp. pepper
1/4 tsp. salt
1/2 c. mushrooms
3 tbsp. shortening

Heat shortening; cook all ingredients in shortening until cabbage is tender. Fill dough. Can use sauerkraut in place of cabbage.