cheese pierogi

Filling:
2 lbs farmers cheese
2 eggs - beaten
1/2 ts. salt (if you want sweet pierogi don't use salt but 1/4-1/2 cup sugar & some cinnamon)

Dough:
2 cups flour
1 egg
1/2 cup warm milk
1 tsp. salt
2 Tbs melted butter

Combine, knead & rest dough for 30 min, knead again, roll out thin 1/8", cut 3 3/4" rounds (I use my dough maker machine -I set to DOUGH & take out my dough after 30 min. Then we [daddy is helping here] use pasta machine with setting #3 - I get about 35-40 pierogi).

Add 1 tsp. filling, fold and pinch sealing. Boil pierogi for 5 min, take them out & drain.

I cover pierogi with melted butter (we like when butter is a little brown).
If we are making them in advance, then I put pierogi in a "boilable cooking bags" - this way later whenever I need them I just put the bag in a boiling water, or microwave the bag with my pierogi.