DOUGH:

3 eggs, well beaten
4 c. flour
1 c. cream (or half and half)
1/4 tsp. salt

FILLING:

4 c. Farmer's cheese (found in supermarket gourmet cheese section)
1/4 tsp. sugar
1 egg
Dash of salt

Mix together dough ingredients; knead until soft and pliable. Roll up dough, jelly-roll style, and cool in refrigerator. When cold, cut dough into 1/4 inch slices; roll each slice flat. Combine filling ingredients. Place 1 tablespoon filling in center of each circle; moisten edge slightly with water; fold over and pinch sides together (edges may be crimped with a little flour). Layer pierogi on platter separated with wax paper sheets. Refrigerate until ready to use. If freezing for later use, dip each pierogi in melted butter and bag. (About 6 can be packaged to a sandwich bag). To cook: Fry in butter and sliced onions until lightly browned and onions are transparent. Serve hot with polish sausage or your favorite side dish.