Farmer's Cheese Pierogi's

Ingredients

2 eggs
2 egg yolks
12 ounces farmer cheese(shredded)
2 tsp lemon juice
1/2 tsp sugar

1 3/4 cups unbleached flour
1/2 teaspoon salt
2 eggs(slightly beaten)
1/3 cup water

Directions
Beat eggs and egg yolks. Add cheese along with lemon juice and salt. Mix well and set aside.
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).
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.
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.
Place on kitchen towel or floured surface; cover while making remaining pierogi.
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 collander;rinse quickly under hot running water, shaking gently.
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.
To serve, top with a little sour cream or additional melted butter. Sprinkle with fresh or frozen snipped dill, if desired.

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 apropriate fillings and freeze them. They freeze really well.