Pierogi

• 2 eggs
• 2 cups flour
• ½ cup water

Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press