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

Mound flour on board and make hole in center. Drop eggs in hole and cut into flour with knife. Add salt and water and knead until firm. Let rest 10 minutes covered with a warmed bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edges with water, fold over and press edges together firmly.

Be sure they are well sealed to prevent filling from running out. Drop pierogi into boiling salted water and cook gently for 3 to 5 minutes. Lift out carefully with slotted spoon. Work fast with dough as it dries out quickly, and dry dough is hard to seal well. Do not crowd pierogi, either uncooked or while cooking.

CHEESE:

1 c. dry cottage cheese
1 tsp. melted butter
1 beaten egg
3 tbsp. sugar
3 tbsp. currants
1/4 tsp. cinnamon

Cream cheese with butter. Add other ingredients and mix well. Fill pierogi and cook. Serve with melted butter and sour cream.

CABBAGE & MUSHROOM:

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

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Fry onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until blended. Add sour cream and cool. Fill pierogi and cook. Rinsed sauerkraut may be used in place of cabbage. Pierogi may also be filled with cooked prunes, plums or fresh sugared fruits or berries.