6 c. flour
2 eggs
2 c. water
2 tsp. salt

Make a well in the flour. Beat eggs, salt, and 1 cup water together. Add to the other cup of water and flour. Mix well and place on floured board. Knead until smooth. Divide dough in half. Roll out thin and cut with cutter. Fill as desired. Seal well. Drop into boiling, salted water to which a little oil has been added and cook 5 to 10 minutes. Drain and rinse in cold water. Pour melted butter over each layer in pan or brush lightly with sauteed onions and butter. Heat in oven before serving. Could also be browned in salt pork crisps and drippings.

POTATO - CHEESE FILLING:

10 lb. potatoes
1 lb. Velveeta cheese
1/4 lb. butter

Cook potatoes; drain. Add cheese which has been cubed. Add butter and mash.

POTATO AND SAUERKRAUT FILLING:

5 lbs. potatoes
1 lg. can sauerkraut, rinsed well
1/2 lb. salt pork, diced fine
Salt and pepper to taste

Cook potatoes; drain and rice. In a separate saucepan, boil sauerkraut until slightly tender. Drain well. Add to potatoes; season with pepper. Saute salt pork until crisp, pouring about 1/2 of the drippings and crisps into potato mixture. Mix well. When cool, proceed with filling of Vareniki. After boiling and cooling, they may be placed in layers, sprinkled with cornmeal in between, and placed in refrigerator until needed.

SAUERKRAUT FILLING:

4 cans sauerkraut
2 med. onions, chopped
1/4 lb. butter

Rinse sauerkraut well. Cook until it boils; drain well. When cooled, squeeze out rest of water. Saute onions in butter. Add sauerkraut to onions; mix well. Season to taste. Fry until well blended.