2 c. all purpose flour
2 eggs
1/4 tsp. salt
1/3 c. water

Mix together in large bowl. Knead until dough is firm and well mixed. Divide dough in halves. On floured surface roll dough as thin as possible. Cut out 3 inch rounds with biscuit cuter or a glass. Place a small spoonful of filling, fold over and press edges together firmly. Moisten edge with water to stick firmly. Drop into boiling salted water. Cook gently for 5 minutes until pierogi float. Heat in skillet with onion and butter.