|Water||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Creamy cottage cheese||1 1⁄2 Cup (24 tbs), drained|
|Egg yolk||1 , beaten|
|Sugar||1 1⁄2 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.
Cook onion in 6 tablespoons butter till lightly browned, about 20 minutes.
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.