DOUGH:

2 c. flour
1 tsp. salt
2 eggs
1 c. sour cream or 1/2 c. water

Put flour and salt in a bowl. Make a well in middle. Put eggs and cream or water in the well. Work in the eggs and cream or water until you have a nice ball of dough. Remove from bowl and knead on board until smooth, about 10 or 15 minutes. Then take dough and divide into 1/2. Roll out until thin, but not to thin. Cut with large cookie cutter or glass. Put 1 spoonful of filling in middle and fold over and press firmly so filling doesn't come out. Have a pot full of salted water and drop the pierogi in, no more than 12 at a time so they don't stick. Stir with wooden spoon until they float to top. Then simmer for 5 minutes. Keep stirring so they don't stick. take out with perforated spoon into a colander. Put on bread board to dry. Brush with butter so they won't stick. Put in bowl and serve with additional butter.

CHEESE FILLING FOR PIEROGI:

1 1/2 c. baker's cheese
1 tbsp. melted butter
1 egg
3 tbsp. sugar

Take cheese, sugar, butter and egg in bowl and mix together until smooth. There should be no lumps in the cheese.

CHEESE AND POTATO FILLING:

1 c. baker's cheese
1 c. mashed potatoes, cooked
1 onion, chopped
2 slices salt pork, diced

Fry salt pork until crisp. Put onions in and fry until onions are transparent, not browned. Put all ingredients in bowl and mix well. You can freeze the cooked pierogi when cool. Put into freezer bags. Will keep for about 2 months.