1. In mixing bowl combine flour and salt. Beat eggs well; blend in water. Add to flour mixture, stirring till combined (dough should be pliable but not sticky). 2. On floured surface knead gently 15 - 20 strokes. Cover; let stand 10 minutes. Divide dough in half. On floured surface roll half the dough at a time to a 12-inch circle, about 1/8 inch thick. With 3-inch round cookie cutter cut out circles of dough. 3. Place 1 heaping teaspoon of filling on one-half of 1 circle. Fold other half of circle over, making half-moon shape. Pinch edges together to seal. If necessary, crimp with fingertips again to ensure a good seal. 4. Place on kitchen towel or floured surface; cover while making remaining pierogi. 5. In large saucepan gently slide some of the pierogi into boiling water, stirring with a spoon to keep them from sticking together. Do not crowd. Boil gently, uncovered, 4 to 5 minutes or till pierogi float. Removed with slotted spoon to a colander; rinse quickly under hot running water, shaking gently. 6. Turn into shallow ovenproof bowl. Gently stir in a little melted butter or margarine to keep pierogi from sticking together. Keep it warm in oven while cooking remaining pierogi. 7. To serve, top with a little sour cream or additional melted butter. Sprinkle with fresh or frozen snipped dill, if desired. 8. Note 1: I always make a big batch and make a day of making pierogi's. It is time consuming. After making the three different fillings and stuffing and then boiling them. I put them in frozen bags marked with the appropriate fillings and freeze them. They freeze really well. 9. Note 2: I always melt a bit of butter and saute some sweet Vidalia onions and then lightly fry the pierogi's too. I like them served with onions and sour cream. 10. To Reheat: Thaw frozen pierogi. Malt a little bit of margarine or butter in a skillet. Add pierogi;cover. Cook over low heat till pierogi are golden, turning once. ---------------------------------------------------------------------------
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