Ann Dellahan's Pierogi

Dough

3 eggs

1 cup lukewarm water

1 teaspoon salt

3 cups flour (about)

Filling

1 pound dry cottage cheese

1 egg

1 tablespoon flour

¼ teaspoon salt

1 teaspoon sugar

For the dough: Beat eggs, water and salt. Add enough flour to make a dough, but one that is not too stiff.

Knead about 20 minutes. Then let stand for 20 minutes under a bowl, then knead again for about 10 minutes. On a floured surface, roll inch thick.

For the filling: In a medium bowl, gently mix cottage cheese, egg, flour, salt and sugar.

Cut dough into 2- to 2-inch squares. Fill center with about 1 teaspoon of filling. Fold in half and seal edges with a fork. Cook gently in boiling water 12-15 minutes or until pierogi comes to the top.

Serve immediately or let cool and gently sauté in butter.