2 c. sifted flour
1 egg
1/2 c. lukewarm water
1 tsp. salt
2 tbsp. melted butter

Mix all ingredients together lightly and knead in bowl. Rest it for 1/2 hour, covered. Then knead the dough on a floured board and roll to 1/8 inch thickness. Cut out circles with a cup, glass or doughnut cutter (remove center cutter from doughnut cutter). Fill with favorite filling pressing edges well together like for turnovers. Bring water to a boil and add salt like for cooking noodles.

Drop the pierogi gently into the boiling water. When the pierogi comes to the top cut the heat to a slow boil (full rolling boil will make the pierogi fall apart). Boil for about 10 minutes and take out with slotted spoon into colander placed in a small pan or pot. Rinse very lightly, with cold water, drain and place on serving plate. Pour slightly browned butter over the pierogi.

CHEESE FILLING:

1 lb. farmer's cottage cheese
2-3 cooked, mashed potatoes
Salt & pepper to taste

Press cheese through sieve into a bowl. Mix well with the potatoes, salt and pepper.

CHEESE FILLING:

2 c. farmer's cheese
1 egg, beaten
1 onion, chopped
Butter, salt & pepper

Put cheese through sieve and add beaten egg. Saute chopped onion in butter (lightly browned) and cool. Add cooled onion with butter and salt and pepper to cheese; mix well with fork.

SAUERKRAUT FILLING:

1 pkg. sauerkraut
3 tbsp. butter
1 onion

Rinse sauerkraut well. Saute onion in butter. Add sauerkraut to onions, salt and pepper; steam, stirring occasionally. Let it cool for 15-20 minutes before filling the periogi.