2 c. all-purpose white flour
1 lg. or 2 sm. eggs
1/2 tsp. salt
1/3-1/2 c. cold water

Mix flour, eggs and salt. Stir in water until a stiff dough forms. Divide dough in half; roll paper thin on a lightly floured surface. Cut circles in the dough with a 3-inch biscuit type cutter, or a jar lid.

Place a teaspoon of filling on half the circle. Moisten the edges, fold over and seal the edges. Drop into boiling salted water for 3-5 minutes or floating well. Serve immediately and garnish with melted butter and freshly ground black pepper.

Note: To keep warm, place pierogi's in a buttered, covered casserole in a warm oven being sure to keep enough melted butter between layers to keep from sticking together.

CHEESE PIEROGI FILLING:

2/3 c. well drained sm. curd cottage cheese
2/3 c. leftover mashed potatoes
1/2 tsp. salt
1/2 tsp. or more to taste, freshly ground black pepper
1 tbsp. chopped chives

Fill and cook as directed.

Dessert Pierogis: Fill the dough circles with one of the following: Finely chopped apples with sugar and cinnamon; small whole strawberries and sugar; teaspoon of apricot preserves.

To cook, deep fry in oil heated to 360°F until golden brown. Serve with sour cream or dust with powdered sugar.