SC - pierogys

[Edgar, Terry]

Greetings to all learned cooks!

I am in the beginning stages of planning a feast.  I am considering an
eastern european feast.  

I would like to include pierogys with a riccotta like cheese filling with
currents, honey and a few spices.  

I see nothing in their construction or ingrediants that would preclude me
from using them in my feast.  

The dough is flour, eggs, salt and water, the filling would have been
available the cooking technique is simple and the end result is delicious.

Does anyone have any documentation regarding this food.  Also, sour krout..
I would imagine that is also a period cabbage preperation.  

Rivka