Dough Pockets (Pierogi)

Directions

1. Mix flour, large eggs and water and work dough till hard. Divide in 2 parts and roll each piece into a thin sheet on a lightly floured board. Arrange stuffing (see below) by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter or possibly a glass. Press edges of dough together. Repeat till all the dough and filling have been used up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook in boiling water like noodles, covered, so which they will steam. In a couple min, when pockets rise to the top, they are done. Serve with drawn butter.
2. Cream egg yolks and butter. Put together with cheese, season, and mix thoroughly. For a sweet filling, add in sugar and raisins. Fill pockets as directed above. Serves 4.
3. Cook, mash, and season potatoes. Fry onion to a light, golden in butter. Put together with mashed potato and season to taste; add in cheese if you like. Mix thoroughly and proceed to fill and cook pockets. Serves 6 to 8.
4. Cook cabbage, soak and cook mushrooms and chop. Put together with cabbage, season, and use to fill pockets. Cook as directed and serve with drawn butter and bread crumbs or possibly onions. Serves 6 to 7.
5. Blueberries, blackberries, or possibly cherries are an excellent filling if the pierogi are to be used as a summer dish or possibly as dessert. Fill the dough pockets with a spoonful of berries each, or possibly with 3 or possibly 4 pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with lowfat sour cream and sugar. If lowfat sour cream is omitted, garnish with melted sweet butter.