In a separate bowl, sift together flour and salt. Add butter, eggs and very warm water. Mix, then knead until smooth and satiny. Cover bowl with a towel and allow to sit for 20 minutes.

Roll dough on lightly floured board to a 1/4-inch thickness. Use a large glass or 3-inch biscuit cutter to cut circles. In each circle, place a rounded tablespoon of filling. Fold circle in half and seal tightly to enclose the filling.

Place in boiling salted water until pierogi floats (about 10 minutes).

Remove from water using a slotted spoon and sauté in butter or lightly browned onions.

Serve with sour cream.

Submitted by: CM