Mix the flour and salt on a pastry board or in a deep bowl. Make as well as you do for n noodle dough. Add the eggs and enough cold water to make a pliable, but somewhat stiff dough. Cover with bowl and let stand for 10 minutes. Roll out the dough to 1/8 inch thick and cut into 3- or 4-inch squares or circles. Drop about 1 tablespoon of filling into the center of each circle or square and fold in half, pinching the dough all around the edges to seal well. Drop perohi into boiling, salted water (at least two quarts). When perohi rises to the top, decrease the heat to simmer slowly for 8-10 minutes. Stir gently to ensure all the perohi cook thoroughly. Drain and cool with cold water so perohi will not stick together. Melt one stick of butter in skillet until brown and then pour over perohi. Serve hot.
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