Perogies

From the kitchen of: John Yurick passed on by Dawn Corbin

2 c. eggs
1/2 c. water
2 c. flour
1/2 tsp. salt
filling of choice (e.g., sauerkraut, mashed potatoes, 2c. potatoes 1c. grated cheese)
Mound flour on pastry sheet and make hole in center. Drop eggs into hole and cut into flour. Add salt and water the same way. Kneed until firm. Put in bowl and let rest 10 minutes. Divide dough in half, roll very thin cut circles with large cookie cutter. Place spoonful of filling in center fold and seal edges. Better if frozen separately before cooking. Drop into boiling water and boil about 6 minutes, or deep fry for about 5-10 minutes. Saute onions in butter to pour over cooked perogies.