Polish Pierogies

Directions

1. 1
   Beat together eggs, water and salt.
2. 2
   Stir in enough flour to form a stiff dough and knead until smooth and elastic.
3. 3
   Set dough aside for an hour and then knead again, using as little flour as needed.
4. 4
   Divide dough into two portions and on a lightly floured surface, roll out one portion to 1/8 inch thickness.
5. 5
   Cut into 3 inch circles.
6. 6
   Put a heaping teaspoonful of filling near the center of each circle.
7. 7
   Moisten the edges of dough with a little water, fold dough over filling to make a half moon, pinch the edges together to secure and set aside.
8. 8
   Repeat with second portion of dough.
9. 9
   To cook, carefully slip pierogies, a few at a time, into a large kettle of gently boiling, salted water.
10. 10
    As they rise to the surface (after about 10 minutes), remove with a slotted spoon and drain thoroughly on a wire rack.
11. 11
    Makes about 50.