Pierogi Dough Variations

2 c. flour -- or-- 4 c. flour
2 eggs -- or -- 3 eggs beaten
2 T. sour cream-- or-- 1/4 c. water
1 teas. butter -- or-- 2 T. butter
1/4 teas. salt -- or -- salt

Mix all 4 ingr. together Add flour to form a soft dough
Roll out to the size you want.
Use about 1 T. filling then fold dough (half moon shape) pinch sides

Filling variations
4 C dry cottage cheese--or-- 1 C. dry cottage cheese & 1 C Mashed potatoes

1 T butter --or-- 1 T. butter
1/2 c. fine chopped onion --or-- 1/2 c. fine chopped onion
1 egg --or-- 1 egg
Mix all ing. , put in dough by 1 T. and pinch sides
Cook in boiling water. Store or freeze.
Fry in butter when ready to eat.