Verenyky Perogies

Sift flour and salt into the mixing bowl. Beat egg well; pour into bowl and mix well. Add water (or sour cream) and mix. Turn out onto a floured board and knead until dough is smooth. Cover and let dough rest for 15 minutes. Roll out fairly thin (about 1/8-inch). Cut into 2-inch circles (with a cookie cutter, water glass or tin can) or into 2-inch squares. Place a tablespoon of filling in each and fold over and seal by pinching edges together. Make sure to seal tightly. (If you happen to have one of those "Pizza Pop" makers, in the small size - it works well for this step. If you are going to freeze for later use, place perogies on a wax paper lined cookie sheet, not touching - freeze until solid and then transfer to a container (Tupperware or freezer bags). To prepare - Place into boiling salted water - I lower them in with a slotted spoon. Boil for at least 5 minutes - they will being to "float up" with the boiling water when done. (It will take a bit longer if they are not completely thawed.) The perogies can be served at this point - or - they can be sauteed in a bit of butter or oil, until slightly browned. The shell gets a bit "crispy" this way. The method depends upon your preferences. Serve with sour cream as a condiment. Fillings: 2 cups mashed potatoes 1 cup dry cottage cheese salt and pepper or 2 cups mashed potatoes 1 cup grated Cheddar cheese sauteed onions salt and pepper or well drained sauerkraut sauteed onions salt and pepper If desired, some cooked ground meat can be added to the first two, and some cooked, diced bacon or ham to the third. The Dessert variations!: Use tinned pie fillings - and some spices. Apple with cloves or cinnamon - add some shredded cheese. If desired sprinkle with cinnamon sugar before serving. Blueberry with some grated lemon rind and a few drops of lemon or lime juice. Cherry with shredded cheese and a pinch of cloves.