Pierogi

Dough:
2 Eggs well beaten
4 Cups Flour
1 Cup Sour Cream

Mix ingredients into a soft pliable dough. Roll like a jelly roll, wrap in wax paper, put in refrigerator until cold. Slice into 1/4" slices. Roll Dough out and fill.

Filling:
4 Cups dry Cottage Cheese
Salt
Egg
Chopped onion optional

Use about 1 tablespoon mixture per pierogi. Boil until floating. Fry in butter or lard until brown. Over with sugar and eat.