Instructions: Beat the first four ingredients. Mix in the flour, adding more if necessary, until the dough forms a soft ball. Divide the dough in half. On a floured board, roll each half of the dough into a think sheet. Cut circles in the dough with a cutter 31/2 -4 inches in diameter.

Cheese Filling:
2 egg yolks
1 tbs. butter
1-pound farmers cheese (solid cottage cheese), mashed 1/4 tsp. salt
1 Tbs. Sugar

Cream yolks and butter. Combine with other ingredients and mix. Put 1 tsp. of filling on each dough circle, being careful to place if off center. Moisten the rim of the circle with water. Fold the unfilled side of the circle over the filling and press the edges of the resulting crescent firmly to seal them. Drop the Pierogi into boiling salted water. Cook gently for 5 minutes. Remove with perforated spoon. Serve with melted butter and sauteed onions.

Serves 6.

Note: Never crowd or pile Pierogi: uncooked Pierogi stick to each other: when crowded or piled, cooked Pierogi become misshapen and heavy.

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