1 cup boiling water
1/2 lb egg noodles
3 Tbsp poppy seeds
2 Tbsp clear honey
1/2 tsp vanilla
salt
2 Tbsp melted butter
1 cup raisins
pasta, vanilla, butter, raisins

flour for the working surface
1 cup breadcrumbs
200-250g unsalted butter
hot water to fry pierogi

for the filling

1 kg frozen spinach
½ cup water
1 kg white mushrooms (chopped)
2 tbs Carotino or olive oil
200g mature Cheddar (grated)
1 tbs Vegeta (vegetable seasoning)
1 tbs garlic granules
ground black pepper to taste
4 medium onions - 500g (chopped finely)

for the dough

7½ cups plain flour
4 eggs
2½ tsp salt
6 tbs soured cream
about ¾ cup lukewarm water
egg, ginger, onion, butter, vegetables