Pierogi - cooking recipe

Ingredients

2 c. flour
2 eggs plus 1 egg yolk
1 tsp. salt
1/4 to 1/3 c. water

Preparation

Mix all ingredients with enough water to make medium soft dough.
Knead well, then roll out until thin.
Cut into squares to make 50 pierogi.
Place on each square 1 teaspoon filling.
Fold in half to make triangle.
(Seal edges with frothy beaten egg whites.)
Pinch edges well to keep filling from escaping.
Drop in salted, boiling water; cook until all pierogi rise to the top and cook for 5 minutes.
Drain well.
Pour over browned butter, or sprinkle with buttered bread crumbs.