2 c. flour
2 sm. eggs or 1 lg. egg
Few spoonfuls lukewarm water

Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a thin sheet on a floured board. Arrange stuffing (see below) by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter or a glass. Press edges of dough together. Repeat until all the dough and filling have been used up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise to the top, they are done. Serve with drawn butter.

FILLINGS: CHEESE:

2 egg yolks
1 tbsp. butter
1 lb. pot cheese or farmer cheese, mashed
Dash of salt
1 tbsp. sugar
1/4 c. raisins (optional)

Cream egg yolks and butter. Combine with cheese, season, and mix thoroughly. For a sweet filling, add sugar and raisins. Fill pockets as directed above. Serves 4.

POTATO:

2 lbs. potatoes
1/2 onion, minced
1 heaping tbsp. butter
Salt and pepper
2-3 tbsp. cottage or farmer cheese (optional)
Drawn butter and Parmesan or bread crumbs for topping

Cook, mash, and season potatoes. Fry onion to a light, golden brown in butter. Combine with mashed potato and season to taste; add cheese if desired. Mix thoroughly and proceed to fill and cook pockets. Serves 6 to 8.

CABBAGE:

2 sm. or 1 lg. head cabbage
2 tbsp. cooked dried mushrooms
Salt and pepper
Topping of drawn butter with bread crumbs or fried minced onions

Cook cabbage, soak and cook mushrooms and chop. Combine with cabbage, season, and use to fill pockets. Cook as directed and serve with drawn butter and bread crumbs or onions. Serves 6 to 7.

FRUIT:

Blueberries, blackberries, or cherries are an excellent filling if the pierogi are to be used as a summer dish or as dessert. Fill the dough pockets with a spoonful of berries each, or with 3 or 4 pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with sour cream and sugar. If sour cream is omitted, garnish with melted sweet butter.