UKRAINIAN PEDAHEH A.K.A VARENYKY AND PROGHY

It is said that there are as many variations on making pedaheh dough as there are Ukrainian cooks.  Some say use warm water; others say use cold water, or, instead of water use milk or buttermilk.  Regarding eggs, some say no eggs; others say use whole eggs; others, yolks only.  Whatever recipe you choose, the challenge is to make the pedaheh dough soft and, when cooked, it should be tender to eat.  For filling, everyone has their favourite.