1 Cup (16 tbs) (adjust quantity as needed for topping)
Mix the flour, egg, and salt with enough water to make a medium-soft dough.
Knead well; then roll out until thin.
Cut into squares to make 40 pierogi or into 40 circles about 3 1/4 inches in diameter.
Place 1 teaspoon of filling in the center of each square or circle, and fold the dough in half to make a triangle or half-circle.
Pinch the edges well to keep the dumpling from falling apart.
To cook, drop into salted water, and cook, covered, until all the pierogi float to the top, about 10 minutes.
Cook, still covered, for 5 minutes longer.
Drain, and place on heated platter.
Drizzle melted butter over the dumplings, and sprinkle with a few bread crumbs.