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  Beaten egg 1
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Creamy cottage cheese 1 1⁄2 Cup (24 tbs), drained
  Egg yolk 1 , beaten
  Butter/Margarine 7 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chopped onion 1 Cup (16 tbs)

In a bowl combine egg, water, and salt.
Stir in flour to make a stiff dough.
Knead till smooth.
On floured surface roll till less than 1/8 inch thick.
Cut into 3-inch circles.
Combine cottage cheese, egg yolk, / tablespoon of the butter, sugar, and salt.
To make pierogi, place 1 teaspoon cottage cheese filling off-center on each circle.
Fold dough over to form half-circle; seal with tines of fork.
Set aside.
Cook onion in 6 tablespoons butter till lightly browned, about 20 minutes.
Keep warm.
Meanwhile, in large kettle bring 12 cups salted water to boiling.
Add 10 to 12 pierogi; cook 8 to 10 minutes.
Drain on paper toweling.
Transfer to serving dish; keep warm.
Repeat till all are cooked.

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