Pierogie Dough

Mix all ingredients well and knead slightly. Use very little flour for rolling out. If you knead it alot the dough will be more rubbery. Sauerkraut and mushroom filling 4 cups sauerkraut 4 tbsp vegetable oil 2 cups mushrooms, chopped salt to taste 1 large onion, chopped pepper to taste Rinse sauerkraut well in cold water,squeeze dry and chop very fine. Cook the onion in oil until tender,add chopped mushrooms and cook for a few moments. Add sauerkraut and season the mixture with salt and pepper. Cook over low heat for 15 minutes or until the sauerkraut is tender and the flavors are blended. Chill thoroughly. Fill after chilling. Cheese Filling 1 lb. dry cottage cheese 2 egg yolks 1 tbsp sugar Combine all ingredients well. If cheese is very dry add 1 extra egg yolk or 1 tbsp sour cream. Fill pierogi. Cottage Cheese and Potato filling 3 large potatoes 1 egg 1/2 lbs dry cottage cheese 1 tsp salt Boil, drain and mash potatoes. Combine all ingredients and mix well. Fill pierogi. Cheddar Cheese and Potato filling 6 large potates 1/2 lbs mild or old cheddar cheese,grated 1 whole onion pepper to taste 1 tbsp butter 1 onion, finely chopped Boil potatoes with 1 whole onion. Saute chopped onion in butter until tender but not brown. Drain potatoes, discard whole onion and mash. Combine all ingredients and mix well. Cool and fill Fresh fruit filling Sprinkle fresh blueberries with sugar to taste, then fill.