1 stick plus 2 tbsp. butter (very soft to melted)
4 eggs, slightly beaten
1 tsp. salt
1 c. warm water
6 c. flour

Add butter, eggs, salt and water. Stir in flour. Knead until smooth. Refrigerate dough overnight wrapped in plastic bag.

When ready to use, divide dough into approximately 8 pieces. Keep unused portion in plastic bag. Roll out on floured board. Roll as thin as possible. Cut out 3 inch rounds with biscuit cutter. Place approximately 1 teaspoon of filling on one side of each round. Moisten edge with water; fold over and press edges together. Secure with tines of fork (or tartmaster).

Drop pierogi into boiling water. Cook gently 8 minutes (timed after pierogi float to the top). Lift out with slotted spoon onto paper towel. Makes approximately 120 pierogi.

When ready to serve, fry pierogi in butter until they are lightly browned and slightly crisp. If preferred, they can be served immediately after having been boiled.

NOTE: The dough will have a tendency to dry so be sure to keep it covered. Work with a small amount at a time. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

CHEESE:

1 1/2 c. dry cottage cheese
2 egg yolks, slightly beaten
4 tbsp. unseasoned bread crumbs
1/4 tsp. cinnamon (or less
1/4 c. currants
3 tbsp. sugar
1/2 tsp. vanilla

Makes enough filling for approximately 32 pierogi.

SAUERKRAUT:

2 c. kraut, finely chopped (16 oz. can), rinse twice before chopping
4 oz. mushrooms, chopped
1/2 c. chopped onion
2 tbsp. butter

Cook kraut in small amount of water for 15 minutes. Drain. Add onions and mushrooms which have been sauteed in butter. Cook another 20 minutes. Remove from heat. Add 2 tablespoons sour cream. Cool.

POTATO:

1/2 c. chopped onion
1/2 tsp. salt
2 c. mashed potatoes
2 tbsp. butter
1/2 tsp. pepper

Saute onion in butter 5 minutes. Stir in salt and pepper. Combine potatoes and onion mixture. Blend well.

PRUNE:

1 tsp. lemon juice
1 tsp. sugar
8 oz. prunes

To the above add just enough water to cover the prunes. Bring to a boil. Simmer 20 minutes, covered. Cool and remove pits. (Can use SOLO brand prune filling.)