6 c. flour
1 tsp. salt
2 eggs, beaten
2 tbsp. corn or vegetable oil
1 c. milk

Mix together add flour all at once.

POTATO FILLING:

6-8 lg. potatoes, boiled and mashed (do not add butter or milk)
1/2 lb. cottage cheese (8 oz.)
1/2 lb. salt pork or bacon, fried crisp
2 lg. onions, diced and fried crisp
Pepper, salt, onion, and garlic powder to taste

SAUERKRAUT FILLING:

1 lg. can sauerkraut
2 lg. onions, diced and fried crisp
1/2 lb. salt pork or bacon, fried crisp

Fry onion and salt pork separately, then add to sauerkraut and then fry altogether to mingle flavors.

PREPARATION OF THE PIEROGI:

Mix pierogi shell ingredients together to form a moist ball. If center of dough is too moist, add some more flour - a little at a time.

Dust table or board with flour. Take some dough and roll out with a rolling pin (not too thin) and cut circles with a large glass.

Place filling into center and fold in half, closing edges with tines of fork. Be sure all edges are sealed.

Drop into a kettle of salted boiling water. When they rise to the top, place in a colander and run cold water over them. Then lay on greased aluminum foil until cool.

You can eat them plain after they have been boiled, or fry in butter mixed with oil until crisp on both sides. Serve with sour cream or applesauce and fried onions.