2 1/2 c. flour
1 beaten egg
1 c. warm water from boiling potatoes
1/3 stick butter
Little salt (1/2 - 1 tsp.)

Ad butter to warm potato water to melt. Measure flour into a large mixing bowl, add salt and make a "well". Add beaten egg and water and mix well with fork to form a soft dough. Add a little more flour if necessary. Turn out on cutting board and knead until smooth and satiny. Roll out to desired thickness and cut in rounds with a glass or cookie cutter. Place filling in circle and fold over and pinch edges. Boil about 5 minutes, until pierogi come to the top of the pot. Serve with melted butter and sour cream if desired.