Pierogi

Ingredients

• 4 cups Flour
• 3 Yokes; beaten
• 2 Tbs Butter (Margarine); melted
• Add water to eggs & butter (margarine) to equal 1½ cup of liquid.
• Work dough 10 – 15 minutes
• 5 cups Flour
• 3 Yolks; beaten
• 1 Whole Egg – 2 Tbs Butter (Margarine); melted
• Add water to eggs & butter (margarine) to equal 2 cups of liquid.
• 6 boiled Idaho(russet) potatoes
• 1.5 large packages cream cheese
• 0.25 cup onions sauteed in butter
• salt
• pepper
• 3 cups flour
• 1 cup water
• 1/3 cup oil
• 1 tsp salt