DOUGH:

2 c. flour
2 eggs
1/4 tsp. salt
1/2 c. water, about
1 tbsp. oil

Mound the flour on board and make a well at center. Drop in 2 eggs and cut into flour with knife. Add the salt and about 1/2 cup water and work by hand into uniform dough. Cover with warm bowl and let stand 10 minutes. Divide in 2 and roll out thin, cut into circles (with biscuit cutter or glass, 3-4 inches).

Place a teaspoon of filling in center of circle, fold over in half, pinch edges shut, sealing well and cook in large kettle of boiling salted water, about 5-8 minutes, after boiling resumes. Do not crowd, as they will rise to the top when they are done. (Boil just enough pierogi at a time to make a layer in your kettle.) Remove with slotted spoon to drain.

Soak in pan of melted butter, or serve plain with or without a touch of butter. Also, a mixture of bread crumbs with butter may be sprinkled over all. Another option is a dab of sour cream as desired.

FILLING FOR PIEROGI:

Savory Cheese: Blend 1 pound farmer's cheese with 1 egg, whole and 1 egg yolk, 1/2 to 1 teaspoon sugar, salt and pepper to taste.

Sweet Cheese: Blend 1 pound farmer's cheese with 1 whole egg and 1 egg yolk, 1/4-1/3 cup sugar, 1/2 teaspoon vanilla and pinch of salt.

Potato: Peel, cook and mashed 1 1/2 pounds potatoes. Lightly brown medium chopped onions in 3 tablespoons bacon drippings or oil and add to cooled potatoes. Add 1 egg, 2 tablespoons bread crumbs (and optional 2 tablespoons chopped chives). Mix well.

Cheese and Potato: Cook and mash 1 pound potatoes. When cool, grind together with 1/2 pound farmer's cheese. Simmer 2 chopped medium onions in 3 tablespoons butter or oil until slightly browned. Add to mixture, season with salt and pepper; mix well.

Sauerkraut: Drain, rinse in cold water and drain again. Press out moisture. (Use just under 1 quart of sauerkraut.) Chop fine, place in pot, scald with boiling water to cover and cook 30 minutes. Fry about 8 ounce mushrooms (fresh) and 1-2 finely chopped onions in several tablespoons butter. Add to sauerkraut and cook on low heat another 45 minutes, stirring often, until tender. Season with pepper, 1 teaspoon sugar and sprinkle with 2 tablespoons flour. Mix well and simmer another 5 minutes. Drain in colander and press out excess moisture. Filling can't be runny.

Prune: Wash, drain and remove pits from 1 pound fresh Italian plums. (Just slice lengthwise on one side to remove pit.) Put a little sugar in the cavity of the plum and place on circle trying not to spill sugar on dough edges. Seal well. (If plums are large, cut your dough circles larger to accommodate.)

Cheddar Cheese and Potatoes: Saute 1/2 cup finely chopped onion in 1 or 2 tablespoons bacon drippings or oil, or butter. Cook and mash 5 or 6 medium potatoes. Add the onions and 1 cup grated cheddar cheese. Mix well.