Basic Dough:

2 cups all purpose flour
1 large egg (or 2 small)
several spoons lukewarm water, milk or buttermilk
your favorite pie filling, or potato/cheese/cabbage filling

Combine flour, eggs, water (milk or buttermilk) and knead the dough until firm. Divide into 2 parts and roll each half into a thin sheet on a lightly floured work surface. Place filling along one edge of the dough, a few inches from the edge; fold the sheet over the filling and cut out semi-circles using a pastry cutter (or empty tuna can or glass). Press edges together. Re-roll scraps of dough and repeat filling and sealing until all the dough is used.

Alternatively, just cut out the dough in circles, about 3 inches round and 1/8-inch thick. Place a large teaspoon of your favorite filling into the center, then fold the dough over the filling, pressing edges together to seal tightly.

Bring a large pot of water to a boil add a teaspoon or so of salt, and gently lower the pierogi into the water, cover and reduce heat. When the pierogi are done, they will rise to the surface. Remove with a slotted spoon and serve hot or sauté then in bacon drippings or butter with grated onion, until lightly golden.

Cabbage Filling:

1 small head cabbage, shredded
2 tablespoons cooked dried mushrooms
salt and pepper, to taste
1-2 cloves garlic, minced
1 small onion, grated

Sauté cabbage, onion, etc in bacon drippings or butter until tender. Use as filling for pierogi.

Potato Filling:

2 lbs potatoes, peeled
1 small onion, minced
2 tablespoons butter
3 tablespoons farmer's or cottage cheese
1-2 tablespoons Parmesan cheese and/or bread crumbs for topping

Cook and mash potatoes, and season to taste. Fry onion until translucent and golden in butter or bacon drippings. Stir in mashed potatoes, adding cheese if desired. Use as filling for pierogis. Sauté in buttered bread crumbs and onions. Serve, optionally with dollops of sour cream.

Submitted by: CM