PIEROGI

Dough:
2 cups flour
2 small or 1 large egg
12-13 Tbls water
Mix flour and egg, add water by Tablespoons, mixing in between additions.  Knead about 5 times.  Roll out and cut out approx. 3 inch circles.  Place teaspoon of filling in middle of circle, fold in half and pinch edge to seal.  Cook in boiling water approx. 1/2 min. (til they begin to float). Drain on paper towel, place in freezer bag, freeze.

Cheese-Onion Filling:
1 lb farmer cheese, grated
1 small onion, chopped
2 eggs beaten
salt and pepper to taste

Sauerkraut Filling:
48 oz sauerkraut
1 lb bacon, cut up
1 onion chopped
Saute together

Potato Filling:
2 lb. potato, boiled with minced garlic
onion, minced
2-3 T cottage cheese
salt and pepper to taste
2 T butter

Michelle-2007