Pierogis

Ingredients:

2-1/4 cup flour
1/2 teaspoon salt
2 eggs
1/3 cup water (or split water and sour cream)

Combine flour and salt. Stir in eggs and water. Knead until dough is no longer sticky. Flour or oil the dough and refrigerate for half an hour. Divide dough into 24 balls. Flatten with a rolling pin and fill.

Boil the pierogis in salt water until they float. Remove from pot. Cook on butter coated HOT skillet on both sides until golden brown. and serve hot.

Filling options:
* mashed russet potato, cheddar cheese, chives, thyme, and milk
* onion, garlic, mushrooms, spinach, parsley