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

Put flour on board. Poke hole in the middle. Put eggs into center with water and salt. Knead until firm Let stand to rest 10 minutes. Roll dough and cut circles. Fill with favorite filling. Pinch edges to seal. Put dough into boiling water 3 to 5 minutes until pierogie floats to top of water. Lift out with slotted spoon.