Instructions: Dough:
Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a thin sheet on a floured board. Arrange suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter or a glass. Press edges of dough together. Repeat until all the dough and filling have been used up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise to the top, they are done. Serve with drawn butter.

Fillings:
Cheese:
Cream egg yolks and butter. Combine with cheese, season and mix thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as directed above.

Potato:
Cook, mash and season potatoes. Fry onion to a light, golden brown in butter. Combine with mashed potato and season to taste; add cheese if desired. Mix thoroughly and proceed to fill and cook pockets.

Cabbage:
Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into small sections, core and parboil in salted water for 10 minutes. Drain. Add 1 tbsp butter, onion, and continue cooking until onion is lightly brown. Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered, stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer another 5 minutes.

Combine with cabbage, season and use to fill pockets. Cook as directed and serve drawn butter and bread crumbs or onions.

Fruit:
Fruit is an excellent filling if the "pierogi" are to be used as a summer dish or as dessert. Fill the dough pockets with a spoonful of berries each, or with 3 or 4 pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with sour cream and sugar. If sour cream is omitted, garnish with melted sweet butter.

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