Fruit Pierogi (Pierogi Zowocami)

2 cups all-purpose flour
Pinch of salt
1 egg
1/4 cups water (more or less)
Fruit

Sift 2 cups flour onto breadboard, add a pinch of salt, 1 egg and enough water to work ingredients into a soft, pliable dough. Divide in half, covering unused half with bowl. Roll out thin on floured board. Cut into circle with glass or biscuit cutter. Place a little washed and dried fruit (blue- berries, pitted cherries, blackberries) at center, fold in half and pinch tightly shut with fingers. Cook uncrowded in boiling salted water. When they float up, cook 2 to 3 minutes longer. Remove with slotted spoon and serve with powdered sugar and fork-blended pourable sour cream.

Some experienced cooks claim that a little sour cream or a tablespoon cooking oil makes for a fool-proof pierogi dough. Some cooks fry the pierogi in butter after they are cooked.