Dough:

4 c. flour (unsifted)
2 tsp. salt
2 eggs
1 c. water

Beat together eggs and water; add mixture to flour and salt. Mix with hand to form dough. Roll out flat. Take a circle cookie cutter or a glass (upside down) to cut out dough circles.

Put filling mixture into circles and fold over and pinch dough together, making a half circle.

Fillings:

Mushroom and onion; chop and sauté.

Sauerkraut and onion; chop and sauté.

Mashed potato, sautéed onions and cheese.

Fruit (apple, cherry, etc.).

Mashed Potato, Sautéed Onions and American Cheese:

4 large potatoes, peeled, cut up and boiled in salted water
3 tbsp. butter
1 large onion, sautéed until clear and soft
1/2 lb. American cheese (sharp)

Drain boiled potatoes; mash them. Add black pepper to taste. Dice up cheese and add to potatoes; add sautéed onions. Fill pierogies. (Can be frozen and boiled later.)

Boil water in large pot. Add salt. Drop pierogies into boiling water. When they rise to the top, take them out. (Make sure water is at medium boil.) Melt butter in frying pan and sauté pierogies. Serve with sour cream.