2 eggs
1/2 c. water
2 c. flour
1/2 tsp. salt

FILLING:

1 c. cottage cheese
1 tsp. melted butter
1 egg, beaten
2 tsp. sugar
3 tsp. currants
1/4 tsp. cinnamon

Filling: Cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream.

Mound flour on kneading board and make a hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water; knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter.

Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out.

Drop pierogi into salted boiling water. Cook gently for 3-5 minutes. Lift out of water carefully with perforated spoon.

The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of fill far enough apart to allow for cutting and folding the dough over the mounds of filling. Then cut with small biscuit cutter and seal firmly.