Dough for Pierogi or Uszka
14 oz of flour
1 egg
pinch of salt
lukewarm water
On a pastry board mix flour, egg and salt, slowly adding water and kneading. The dough is ready if it does not stick to the hand or pastry board. Divide dough into four parts, and roll each one out thinly. With a wine glass cut out circles that are 2 - 21/2 in. in diameter. (For Uszka, cut out small squares). Place a teaspoon of the filling on each circle, fold over and press the edges firmly. Cook for 5 minutes.

PIEROGI FILLINGS
Sauerkraut and Mushroom Pierogi Filling
Kapusta z Grzybami - nadzienie
2 cups of sauerkraut          1 cup mushrooms
1 onion chopped               butter, salt, pepper
Cook sauerkraut for 10 minutes. Drain and chop well. Fry onion and chopped mushrooms in butter, add sauerkraut and fry until flavors are blended. Cool and fill dough circles.
Potato Filling (Ruskie Pierogi)
1 lb. cooked potatoes and 6oz. cottage cheese through a meat grinder. Add 1 small raw egg to this along with 1 medium onion, finely chopped and browned to golden brown. Add salt and pepper.
Cheese Filling (Pierogi z Serem)
rub 1 lb well drained cottage cheese through a wire sieve, then mix thoroughly with 1 small egg (raw) and salt. The filling swells during cooking, so do not use too much. Serve immediately, after pouring butter over them.