3 c. flour
3/4 c. warm water
2 eggs
3 tbsp. sour cream
1/2 tsp. salt
2 tbsp. butter

Put flour in bowl. Make a well in center of flour, add eggs, breaking the yolks. Crumble butter, add to eggs with remaining ingredients. Work into flour and knead into a soft smooth dough. Cover bowl with a warmed lid of a pan that has the same circumference as bowl or larger. Put covered bowl into a warm corner of counter and let stand for 10 minutes, so dough can rise.

Divide dough in half. Roll out one half quite thin with rolling pin. Dip rim of an 8 ounce glass into little flour and press out dough circles from rolled dough.

Place a tablespoon of filling into center of each circle. Fold in half and pinch edges all around to seal in filling. (If edges do not seal, moisten with water.) Must be sealed otherwise filling will ooze out while boiling.

Drop Pirohis into salted boiling water. Cook gently about 5 to 6 minutes or until Pirohis rise to top. Lift out of water carefully with slotted spoon and serve with onions sauteed in butter, blended with Pirohis (2 medium onions sauteed in 1 stick of butter).

Can also put sour cream on Pirohis with onions.

POTATO AND CHEESE FILLING:

1 1/2 c. stiff mashed potatoes (no liquid added to it)
Salt & pepper to taste
1 1/2 c. dry cottage cheese or 1 pkg. Farmer cheese (breakstone)

Crumble cheese into potatoes.

Add 2 tablespoons sauteed onions or 1 medium finely chopped raw onion. Mix all thoroughly and fill Pirohis.

PLAIN POTATO FILLING:

3 c. mashed potatoes
1/2 c. grated cheese (American, Velveeta or sharp)
1 lg. onion, sauteed in butter
Salt & pepper to taste

Mix all thoroughly and fill Pirohis.