3 c. flour
1/2 c. warm water
1/2 tsp. salt
Enough milk to make a pliable dough

Mix ingredients and knead into soft, pliable dough. Cover. Let stand for 5-10 minutes. Roll thin and cut circles (3 inches). Place a spoonful of filling in center, fold over and seal edges.

Drop into boiling water and cook 3-5 minutes. Saute in chopped onions and butter for a few minutes. Serve with sour cream.

FILLINGS FOR THE PIEROGI:

2 c. mashed potatoes
2 c. dry cottage cheese
Few chives, chopped fine
Salt & pepper to taste

Mix above ingredients and fill into dough circles.

Alternate fillings: Dark, sweet cherries, mushrooms and sauerkraut.