Quarter cabbage and cook in salted water for 15 minutes.

Drain, cool and chop fine. (If you use sauerkraut, rinse and chop)

Saute onion in butter, add chopped mushrooms and saute five min.

Add cabbage (or sauerkraut) and seasonings and continue to cook until flavors blend.

Add sour cream and cool.

Fill and cook pierogi.

Serve cooked pierogi with sour cream or melted butter topping.

Mix ingredients together.

Knead and roll out on a floured board.

Cut dough into round circles.

Put filling in the center of dough circle; fold over and press edges together to seal.

Drop into salted boiling water and cook.

Drain.

Arrange in baking dish.

Cut up onion and fry in butter and pour over top.

Bake in a low oven for about 15 minutes; longer for a crisper dough.

In a medium-sized bowl put the flour.

Make a well in the middle and break in the eggs; add salt and the warm milk.

Stir a little then add the sour cream.

Blend together well and knead on a lightly floured board until a nice ball of dough is formed.

Let dough rest about 15 minutes.

Roll out thin and cut into rounds or squares.

Fill with special cheese filling and pinch and seal.

Drop into salted boiling water.

Cook gently for 3 to 5 minutes.

Lift out carefully with a slotted spoon.

Serve with melted butter or sour cream.