4 c. all-purpose flour
1 tsp. salt
4 eggs
1/2 c. water

In a big bowl, combine flour with salt and make a well. Drop in eggs, one at a time. With both hands, mix flour with eggs, adding water until dough is firm.

Divide into 4 parts and roll 1/4 of the dough on a floured board until dough is paper thin. Cut with a round cookie cutter (about 3 inches in diameter) or with a glass with thin edges.

Spoon filling (recipe below) over 1/2 of each circle. Fold the other half over to make a semi-circle. Press the edges of the dough together until well sealed. Repeat the process until all the dough is used.

Boil water in a big skillet or large saucepan. Drop each filled Pierogi into the boiling water. When it rises to the top, it is done. (If desired, the boiled, drained Pierogi may be fried in butter.) Serve while hot with a topping of butter or sour cream.

NOTE: Filled Pierogi (cooked or uncooked) can be frozen for weeks.