Review of last recipe (photo above) - The only reason to keep this recipe is for the cinnamon croutons.  Talk about a great cinnamon toast recipe.  As for the soup, maybe because I used half and half instead of the cream, it wasn't as tasty.  But I would have thought that the cream would have only added richness, and this soup really was lacking in depth of flavor.  I was disappointed; I did have high hopes (because of the croutons).

TODAY'S RECIPE - PIEROGI
I know I've made this before because I have some handwritten notes on the recipe, and I do remember them being really good (not just my opinion, but that of a Polish friend of mine).  There are two kinds of filling; potato-sauerkraut and potato-cheese.  I think, initially, I only made the potato-sauerkraut, my favorite of the two.

Makes 20

Dough
2 1/2 cups flour
2 tsp baking powder
3/4 tsp salt
2 eggs, beaten
about 2/3 cup warm water

In a large bowl, combine dry ingredients.  Mix in eggs and enough water to make a soft dough.  Turn out onto lightly floured surface.  knead 8-10 minutes, adding flour, if necessary.  Divide in half.  On lightly floured surface, roll out one piece to a 1/8" thickness.  Cut out 4" rounds, stretching back into shape if necessary.  Spoon a rounded tablespoon of desired filling on to each.  Fold in half and seal by rolling and twisting to form a rope-like edge.  Set dumplings aside in a single layer.  Re-roll scraps and repeat with remaining dough and filling.  Drop a few at a time into boiling salted water and cook just until dumplings rise to the top.  Remove with slotted spoon.  (These can be made ahead of time.  Wrap well in single layers separated with wax paper and refrigerate up to 2 days or freeze up to 2 months.  Thaw in refrigerator at least 8 hours or overnight.)

Potato-Cheese Filling
3 medium (1 lb.) all purpose potatoes, peeled and quartered
salt
1 cup onions, chopped
2 tbsp butter
1/2 lb farmer or pot cheese
1/4 cup sour cream
1 egg, lightly beaten
2 tsp minced fresh dill, or 1/4 tsp dried
generous dash of pepper

Cook potatoes in water to cover with 1/2 tsp salt until tender, about 25 minutes.  Drain and mash (do not add milk).  Saute onions in butter until translucent, about 5 minutes.  Add to potatoes along with remaining ingredients.  Cool.  Makes enough to fill 1 recipe of dough.

Potato-Sauerkraut Filling (I wrote make 1/2 of this recipe only, so maybe
only a half recipe of the above filling is the way to go, as well.  Can't
remember ... below is the full recipe.)
1/4 lb salt pork, diced
1/2 cup chopped onion
1 lb. sauerkraut, rinsed, drained and squeezed dry
3 medium (1 lb) all purpose potatoes, peeled and quartered
1/2 tsp salt
1/2 cup sour cream
generous dash pepper

In a large skillet, heat salt pork on medium heat for 1 minute.  Add onion and saute for 1 minute, then add sauerkraut.  Cover and cook on low heat for 30 minutes, stirring occasionally.  Meanwhile, cook potatoes in water to cover with 1/2 tsp salt until tender, about 25 minutes.  Drain and mash (do not add milk).  Stir in sauerkraut mixture.  Cool, then add sour cream.  Makes enough to fill 1 recipe of dough (or more than enough).

As far as serving the pierogi, although they can be prepared fried or baked in cream, these are fattening enough without adding cream to the mix, and I have always preferred mine fried.  Saute them in a combination of butter and vegetable oil until heated though and golden brown on each side.  Once plated, I usually add a dollop of sour cream and they are ready for consumption.  Can't wait!