3 CUPS FLOUR
2 EGGS
3/4 CUP WATER
1/2 TSP. SALT
2 TBSP SOUR CREAM
1 1/2 TBSP OIL

IN LARGE BOWL COMBINE FLOUR AND SALT.  IN ANOTHER BOWL COMBINE EGGS, WATER, SOUR CREAM AND OIL.  ADD TO
FLOUR.  KNEAD ALL TOGETHER.  DOUGH WILL BE VERY STICKY. ROLL OUT IN LOTS OF FLOUR.

CHEESE FILLING

1 1/2 LBS FARMERS CHEESE
4 OZ. SMALL CURD COTTAGE CHEESE
1 EGG

COMBINE ALL INGREDIENTS

DIVIDE DOUGH AND ROLL OUT THIN. CUT OUT CIRCLES USING A LARGE BISCUIT CUTTER.  PLACE A SMALL AMOUNT OF FILLING TO
ONE SIDE OF CIRCLE.  MOISTEN EDGES WITH WATER AND FOLD OVER AND PRESS EDGES TOGETHER WITH A FORK. DROP PIERGO

IN SALTED BOILING WATER.  COOK GENTLY UNTIL PIEROGI RISES TO TOP (2-3 MINUTES).  LIFT OUT OF WATER WITH PERFORATED SPOON
NOTE: NEVER CROWD PIEROGI AS THEY WILL STICK TO EACH OTHER. FRY UNTIL LIGHTLY GOLDEN AND SERVE WITH SAUTED ONIONS.

SMACZNY!!