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

Put flour, salt in bowl and add eggs. Add part of water; work in flour and add rest of water. After its mixed, put on floured board and knead well. Make five portions. Knead each portion. Roll out each to the size of a nine inch pie, cut through middle, then crosswise. Put filling on; bring up three ends; pinch three cornered. Be careful not to get filling between where you pinch, or it will cook open. Put on a large kettle with water and a tablespoon salt. When water boils, drop vareniks in kettle, about 3 minutes. Drain; put hot, melted butter over varenik, then serve.

FILLING FOR POTATO VARENIKS:

5 med. potatoes
1/3-1/2 c. Wesson oil
1 med. chopped yellow onion

Boil 5 medium potatoes in salt water, drain and mash. Brown 1 medium chopped onion in Wesson oil. When onion is slightly browned, add to mashed potatoes. Season well with salt and pepper. Mix well and cool.

APPLE FILLING FOR VARENIKS:

5 apples (Pippin preferred)
1/2 c. sugar
2 slices bread
1/2 tsp. cinnamon
1 egg
2 tbsp. butter

Peel apples. Cut like for pie. Stew until soft. Mash. Add sugar and cinnamon. Cut bread in small pieces. Stir in, add egg, mix and fill. Make sure filling is not too thin or runny.