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Make a mound out of the flour, then make a well in
the center. Place egg yolks and eggs in the
center, cutting in the flour with a knife and
adding water and salt. Knead until firm. Cut in
three parts. Roll dough out thinly, then cut
circles with a cup. Place small amount of filling
off center on each circle of dough. Fold over and
seal by moistening edges with water and putting
pressure on edges for a firm seal. Boil a pot of
water. Add salt. Drop pierogi into boiling water.
Cook lightly for 5 minutes using a low heat.
Remove gently with strainer spoon and brown in
butter or margarine in frying pan. Serve with sour
cream.
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