Combine flour, salt, eggs, and water. Knead to form dough. (should be smooth and elastic, not too sticky, add more flour if necessarty. Let rest 10 minutes.
Dust counter surface with flour. Divide dough into 4 equal pieces. Gradually roll out each dough piece very thin using a rolling pin. (If using a pasta machine use #5.) Don't over flour, just enough to keep it from sticking to surface.
Cut dough into shape desired. Place a small cube of cheese onto pierogi and sprinkle a tiny bit of sugar on cheese.
Dab water on edges of pierogi and fold over to close, seal tightly. A fork work well.
You can freeze these right away to make later. (Do not thaw before cooking).
To cook, bring salted water to a boil and cook for about 4-6 minutes. They shold float to top and be tender.
Place in a bowl with butter. Enjoy.