Pierogi - cooking recipe

Ingredients

16 eggs
4 Tbsp. oil
16 c. flour
4 tsp. salt
4 c. water

Preparation

Beat eggs, salt, oil and water together.
Add flour and knead until dough is smooth.
(Do not overmix.)
Take a piece of dough and roll out to about 1/8-inch thickness, then cut into 4-inch circles.
Put one tablespoon of desired filling (see below) on half of the circle, then dab the edges of the circle with milk; fold the other half over, pinching the halves together.
Drop into boiling water and cook until the pierogi rises to the top.
When ready to serve, brown pierogi and chopped onions in butter or margarine; serve with sour cream.
Pierogi dough may be made in advance, then oiled slightly, wrapped and kept in the refrigerator for several days.
When pinching the halves together, be sure that it is sealed properly or filling will come out.
Makes about 120.