Pierogi from Poland

Pierogi are half circular dumplings of unleavened dough, stuffed with cheese,mashed or other forms of potato, sauerkraut, cabbage, onion, meat, fish, mushrooms, hard-boiled eggs, dry cottage cheese.

INGREDIANTS

5 cups flour
1/4 lb. butter
1 cup sour cream
3/4 cup water
6 egg yolks
3 eggs
pinch salt

Make a mound out of the flour, then make a well in the center.
Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.

Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.

Boil a pot of water. Add salt. Drop pierogi into boiling water.
Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter in frying pan

Served with sour cream.

Cheese Filling

INGREDIANTS

1 1/2 cups cottage cheese (drained)
1/4 tsp. vanilla
1 egg yolk
1 tb. maragarine, melted
1/2 tsp. salt
1 1/2 tb. sugar

METHOD

Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount.

(source: World-Recipes.info)