Pierogi

Directions

1. 1
   Beat eggs, salt, oil and water together.
2. 2
   Add flour and knead until dough is smooth.
3. 3
   (Do not overmix.)
4. 4
   Take a piece of dough and roll out to about 1/8-inch thickness, then cut into 4-inch circles.
5. 5
   Put one tablespoon of desired filling (see below) on half of the circle, then dab the edges of the circle with milk; fold the other half over, pinching the halves together.
6. 6
   Drop into boiling water and cook until the pierogi rises to the top.
7. 7
   When ready to serve, brown pierogi and chopped onions in butter or margarine; serve with sour cream.
8. 8
   Pierogi dough may be made in advance, then oiled slightly, wrapped and kept in the refrigerator for several days.
9. 9
   When pinching the halves together, be sure that it is sealed properly or filling will come out.
10. 10
    Makes about 120.