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

Mix flour and salt in deep bowl. Add the eggs and enough water to make a pliable, but somewhat stiff dough. Let stand 10 minutes. Roll out dough to 1/8" thick and cut into 3 or 4 inch squares or circles. Drop about 1 tablespoon filling into the center of each square or circle and fold in half, pinching dough well all around the edges to seal well.

Drop perohi into boiling salted water (at least 2 quarts). When perohi come to top decrease the heat to boil slowly for 8 to 10 minutes. Stir gently during the process to make sure all perohi are cooked thoroughly. Drain and cool with cold water so that perohi will not stick together. Melt one stick of butter in skillet. Saute one medium onion until golden brown, heat perohi in butter sauce or pour butter sauce over them. Serve hot with a dish of sour cream if you wish.

CHEESE FILLING:

1 lb. dry cottage cheese (sieved or mashed)
1 egg
1 tsp. salt

Mix the ingredients together thoroughly and drop by tablespoon on dough square or round.

SAUERKRAUT FILLING:

1 med. onion
1 lg. can (1 lb. 11 oz.) sauerkraut
1 tbsp. sugar
Salt & pepper to taste

Chop onion, fry slowly in about 4 tablespoons melted butter until golden brown. Rinse kraut, squeeze out water, chop fine and add to onions. Fry until kraut has absorbed butter. Cool and fill perohi.

POTATO-CHEESE FILLING:

6-8 potatoes, pared & quartered
1/4 lb. longhorn cheese, shredded
Salt to taste

Cook potatoes in salted water as you do for mashed potatoes. When tender, mash the potatoes and add shredded cheese to the hot potatoes and mix well. Add salt to taste and cool before putting the filling into the dough.