DOUGH:

1/4 lb. melted butter
1/2 c. milk
3 eggs
1/2 pt. sour cream
1 tsp. salt
4 c. flour or more

CHEESE FILLING:

1 1/2 lbs. farmers cheese
2 med. onions, chopped
1 tsp. salt
White pepper to taste
3 eggs
1 tsp. sugar

Put 4 cups of flour into a large bowl and make a well in the center. In the well put butter, milk, eggs, sour cream and salt and mix. Dough should not stick to the side of the bowl. If it does, add a little more flour. Roll out dough 1/4" thick and cut rounds with large biscuit cutter and place 1 tablespoon of cheese mixture at center. Fold over and seal with fork dipped in water to give fluted edge. Boil in salted water until pierogis raise to the surface. Cook 5 minutes longer. Makes 36.

They can be fried in a little butter and onions or served only with butter and sour cream. Pierogis can be frozen after they are cooked and cooled.