Monday, April 29, 2013

Pierogi Recipe with Dry Cottage Cheese Filling


PIEROGIES (CHEESE DUMPLINGS)   

DOUGH:

2 1/2 c. flour
1 tsp. salt
3/4 c. warm water
1 tsp. baking powder
1 tsp. light oil
1 egg, well beaten

Sift dry ingredients together; add oil, warm water and beaten egg. Roll into a ball. Cover and let stand in a warm place to soften and rise for 1/2 hour before rolling.

FILLING:

Bag or container of Dry cottage cheese (about 16 oz.)
3 egg yolks
Salt and pepper
1 tsp sugar

Mix egg yolks, dry cottage cheese, salt, pepper and sugar. Put in rolled dough that has been cut to the size of Pierogi you want. Pinch together and when all finished put in boiling water until pierogies float to top. Remove pierogis and freeze if desired for later use.
If you want to eat them now, fry in frying pan with real butter until they're a light golden brown color. Serve.