2 c. flour
1/4 tsp. soft butter
2 eggs
4 tbsp. sour cream

Mix together flour, salt and cut in butter as with pie dough. Mix slightly beaten eggs and sour cream and add to flour. Mix. Let dough rest 10 minutes, covered, a warm bowl. Divide dough in halves and roll thin.

Cut circles large biscuit cutter. Place a small spoonful of filling. Moisten edge with water, fold over and press together. Drop pierogi

FILLINGS:

1 c. cottage cheese
1 tsp. melted butter
1 egg, beaten
3 tbsp. sugar
3 tbsp. currants (opt.)
1/4 tsp. cinnamon

Cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi.

CABBAGE AND MUSHROOMS:

1 sm. head cabbage
2 c. mushrooms
2 tbsp. sour cream
1 sm. onion, chopped fine
Butter
Salt & pepper

Quarter cabbage and cook in salted water 15 minutes. Drain, cool and chop fine. Saute onion in butter. Add mushrooms, chopped and fry 5 minutes. Add cabbage and continue to fry 5 minutes. Blend. Add sour cream and cool.