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2 c. flour
2 egg yolks
1/2 tsp. salt
1 Tbsp. soft butter
1 Tbsp. sour cream
1/2 c. (about) water

1 lb. ground farmer cheese
1 whole egg
1 extra egg (yolk only)
salt and pepper to taste

Roll out dough into strips. Cut into squares rather
than circles. Fill each into middle and pinch tightly shut
with fingers. Cook in small batches in salted water for 5 to 8
Cooked Pierogi freeze very well in plastic bags. To
serve, put in boiling water and cover to steam them. Then add
onions to margarine and rown Pierogi in it. Enjoy.

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