1. Pour flour onto a clean, flat surface.

2. Make an indentation in the middle of the flour.

3. Add salt, eggs, and butter to the indent.

4. Slowly mix together, adding the milk bit by bit until thoroughly mixed.

5. Continue kneading dough, using water as needed.

6. The dough will be ready when it is tender, elastic, and does not stick to your hands.

7. Form the dough into a ball, place it in a bowl, and cover with plastic wrap.

8. Let rest for one hour.

1. Bake potatoes on lower rack of oven at 425 for 45 minutes to an hour, or until a fork slides in easily.

2. Cool in refrigerator, peel off skins, and mash well with a fork.

3. Chop bacon and onions and fry together until browned.

4. Add bacon and onions to mashed potato, salt and pepper to taste.

1. Using a wet rolling pin, flatten a portion of the dough on a floured surface. The outside of the dough needs to be floured to keep it from falling apart when boiled, the inside needs to be without flour so that it will stick to itself when folded over.

2. Using a drinking glass, cut a circle out of the dough.

3. Using a teaspoon, scoop some of the filling into the center of the circle.

4. Fold the dough over, into a crescent shape, holding the filling.

5. Using a fork, press down all around the edge to seal the Pierogi.

6. Repeat until you have as many Pierogi as you desire. They are quite filling, so you probably won't need more than one or two per person.

7. Place uncooked Pierogi in a pot of boiling, salted water. Boil until they rise to the surface, then remove.

8. Fry the Pierogi in olive oil, vegetable oil, peanut oil, or butter until lightly browned on both sides.

9. Serve with a small spoonful of sour cream on top of each Pierogi.