4 c  Flour
4 md Eggs
1 ts Salt
1 c  Water

Pierogi (Dough Pockets) Oil

Place flour in a bowl or on a kneading board. Mix eggs, salt and water,
beating slightly. Add mixture to flour and knead until the dough is firm.
Divide dough in half or quarters and cover with warm bowl or towel and let
dough rest for 10 to 20 minutes.

Take a piece of dough and roll it out thin on a floured board. Cut circles
(approximately 5 inches in diameter) with a cookie or biscuit cutter. Place
small amout of desired filling in the center of dough, fold in half, firmly
pressing edges together. Repeat until all dough and filling has been used.

Fill large pot with water (approximately 3 inches from the top), add a
pinch of salt and about 2 ounces of oil. Bring water to a boil and, while
keeping water boiling, gently place pierogi in boiling water. Pierogi will
rise to the top. Cook about 5 minutes. Remove gently with a skimmer or
slotted spoon and place in a flat roasting pan containing about 1 inch of
oil.

Allow to cool, remove and place on a cookie sheet or platter till cold.

Note: Add water to pot as needed. If water should get starchy (milky),
discard and start over with a pot of fresh water.

When pierogi is cold, place in a plastic bag and store in refrigerator or
freezer until ready to use. Do not stack or pack tightly.

When heating pieogi, use large frying pan and saute (with butter, salt pork
or bacon in combination with onions or mushrooms) until heated through.
Serves 8 to 12. Serve with sour cream.