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In a small bowl, mix eggs with fork and then mix in the rest of the wet ingredients.
In another larger bowl, mix flour, salt and baking powder, make a well and add the wet ingredients. Stir with wooden spoon, adding in the dry, until all ingredients are mixed well.
Dust with flour and knead slightly just to gather and smooth. Add flour as needed so it is not sticky. (Can be wrapped and refrigerated at this time to roll and fry later.) Roll out quite thin on floured board or counter.
Place a rounded teaspoon of filling about one to one and half inches apart in a row, along one end.
Fold dough over top of filling and press with a cup (dipped in flour) to form a perogie like crescent. No need to pinch. Lay on floured cookie sheet until all done before proceeding to fry.
Heat oil – test with a little dough to make sure it fries quickly, or throw in a few kernels of popcorn. Oil is ready when they pop. The trick to not have deep fried food soak up too much oil is to fry quickly in very hot fat. A cast iron works great. Use 2 forks or tongs and have a paper towel lined pan ready.