Pierogis

To make the dough: beat together the eggs and sour cream until smooth.

Add the salt and then stir flour, a cup at a time until dough comes together. Dough will be sticky.

Knead the dough on a lightly floured surface until firm and smooth.

Divide the dough in half and roll out to 1/6 in. thickness.

Cut into 3 in. rounds using a cutter.

Repeat with remaining dough.

Cheese Filling: mix together all ingredients.

Potato filling:Melt butter in skillet over medium heat.

Stir in onions and cook for 5 minutes.

Stir in potatoes and season with salt and pepper.

Place a small spoonful of filling into the center of each round. Moisten the edges with water,fold over, and press edges together with a fork to seal.

Bring a large pot of lightly salted water to a boil. Add pierogies and cook 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Melt butter in a skillet. Saute chopped onion and add pierogi. Cook until lightly browned.

Sophie Jakubiec has made them with fruit inside-strawberries or blueberries. Really good!