Russian pierogi
Pierogi are an inexpensive, easy to make, nourishing and very tasty dish. They may be served directly after cooking, or fried when cool. In both versions they are delicious, so that it is worthwhile making them in greater quantities, served freshly cooked for lunch and refried for dinner.
Old Polish Traditions
dough Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well. Either eat immediately; or cool, then fry in butter to reheat.
14 oz flour Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
1 lb potatoes cooked   put through grinder
6 oz cottage cheese  
1 small egg     mix in
1 medium onion   chop finely
butter   brown
salt and pepper  
Serve with butter or pork fat with cracklings; or with thick, lightly soured cream.
See also sweet cabbage pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.