1 lb. farmer's cheese
3 eggs
1/4 c. flour
Salt

Put flour, cheese, eggs and salt on a floured surface, keeping a bit of flour handy on the side. Knead dough with floured hands for about 3 minutes. Divide dough into 3 parts. Take 1/3 of dough and on the floured surface form a roll 1 to 1 1/2 inches thick. Flatten roll slightly with a knife, score and cut slantwise into 1 inch pieces. Repeat with remaining thirds of dough.

When all pierogis are cut, drop half into boiling, salted water. Move them around with spoon so they won't stick to bottom of pan. Boil, covered until they rise to the surface. Uncover and boil 1 more minute. Remove with a slotted spoon to a platter. Dot with butter and sprinkle with cinnamon if you like. Or pour a mushroom sauce over them. Serves 4 to 6.