(Thanks to Pete Czachor from Kittery Maine for the recipe.){C} -->

Ingredients:

Pastry
2 cups flour
2 eggs
1/2-teaspoon salt
1/3-cup water

Filling (see below)

Directions:

Mound flour on a breadboard (or the hood of your car), and make a well in the middle.

Drop in eggs and salt. Add water, then mix the flour into the liquid. Try not to make a mess. Knead the dough until it's firm or until you're sick and tired of kneading, whichever comes first.

Danger! Don't knead the dough too much! It'll make the pierogi leathery and rubbery after it's cooked. Trust us on this.

Cover the dough with a warm bowl or a hot engine manifold. Take a 10-minute nap on the sofa.

Divide the dough into halves. On a floured surface, roll the dough as thin as you can. (We find that two microns works nicely, but that might be difficult without a laser and electron microscope.)

Cut out 3-inch round sections with a biscuit cutter, machete or Dremel tool.

Place a spoonful of filling to one side on each piece of dough. Still with us? Good. Now moisten the edges with water, fold over and press the edges together. (You can either do a "pie crust" pinch with your fingers and thumb, or you can just press around the edges with the tines of a fork. The latter is not as pretty, but it works well and goes faster.) Make sure you got all the edges nicely sealed. You want all that junk leaking out? Of course not!

Drop the pierogi into boiling salted water. Cook for about 3-5 minutes, or until it floats. Lift out of water with a perforated spoon.

Pretty damned easy, eh?

Makes enough for you, a brother and a couple of no-good, free-loading friends.

Danger: Cook only a few pierogi at a time. If you put a ton of pierogi in the boiling water at one time, you'll have a hell of a mess on your hands. Capiche?

Now, here's the...

Sauerkraut Filling:

1/4-cup of chopped onion
1/4-cup sliced mushrooms
1 tablespoon butter, margarine or 30-weight extra virgin engine oil
1 1/2 cups chopped sauerkraut
2 tablespoons sour cream
A few dashes of cracked pepper

Directions:

First, have a beer to calm your nerves.

Next, stir fry the onions in butter in a pan for a few minutes. Add the mushrooms after a minute or two. Add some cracked pepper.

Now, rinse the sauerkraut. Add it to the onions and cook for a few more minutes while you smoke a fine Cuban cigar of your choice.

Remove from heat. Stir in the sour cream. Remove cigar ashes from the mix or at least make sure your spouse doesn't see them.

[ As Read on Car Talk ]