Instructions: MOUND FLOUR ON A BREAD BOARD AND MAKE A WELL IN THE CENTER. DROP EGGS AND SALT INTO WELL. ADD WATER; WORKING FROM THE CENTER TO OUTSIDE OF FLOUR MOUND, MIX FLOUR INTO LIQUID IN CENTER WITH ONE HAND AND KEEP FLOUR MOUNDED WITH OTHER HAND. KNEAD UNTIL DOUGH IS FIRM AND WELL MIXED. COVER DOUGH WITH A WARM BOWL; LET REST 10 MINUTES. DIVIDE DOUGH INTO HALVES. ON FLOURED SURFACE, USING HALF OF DOUGH AT A TIME, ROLL DOUGH AS THIN AS POSSIBLE. CUT OUT 3 INCH ROUNDS WITH LARGE BISCUIT CUTTER. PLACE A SMALL SPOONFUL OF FILLING A LITTLE TO ONE SIDE ON EACH ROUND OF DOUGH. MOISTEN EDGE WITH WATER, FOLD OVER AND PRESS EDGES TOGETHER FIRMLY. BE SURE THEY ARE WELL SEALED TO PREVENT FILLING FROM LEAKING OUT. DROP PIEROGI INTO BOILING SALTED WATER.

COOK GENTLY 3 TO 5 MINUTES, OR UNTIL PIEROGI FLOAT. LIFT OUT OF WATER WITH PERFORATED SPOON. YEILD: 1 TO 2 DOZEN.

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