Pierogies

From Babcii’s recipe that Mom transcribed. Babcii said this recipe was from Aunt Mary, Dzdadi’s sister.

Makes approximately 18 pierogies

Dough

  • 2 Tbl butter
  • 1/2 cup milk
  • 2 Tbl sour cream
  • 2 cups flour
  • 1 egg
  • pinch salt

Melt butter and add to milk. Add the sour cream to make 7/8 cup total.

Add flour and salt and knead until not sticky. Then let it rest 10 minutes.

Cheese Filling

  • 8oz farmer’s cheese (can substitute all cottage cheese, or mom tried cream cheese). They have Farmer’s cheese at Seakor Polish Deli.
  • 1lb (16oz) large curd cottage cheese (whole milk), drained. Eric says use 10-12oz. 12/2019: Could probably just use 8oz because we always have some extra cheese filling leftover.
  • 1/8 tsp cinnamon (try nutmeg sometime?)
  • 1 egg yolk (use white to seal the dough when filling them)
  • pinch of salt
  • 1 Tbl flour

Mix everything together. We usually have a half cup extra.

Prepare

Divide dough in half and work one half at a time, covering the other half so it doesn’t dry out. Roll out to the right thickness. Cut dough into circles with a large 16oz tomato can. Fill with cheese filling, and seal using egg white. Press with a fork on the edge or roll edge by hand.

Cooking

Add salt to boiling water + a pat of butter. Drop pierogies into boiling water and cook for 10-15 minutes or until dough is done like spaghetti. Drain on a rack or plate. When dry, turn onto a towel to the opposite side to dry. These can be frozen as-is until ready to eat.

Just before eating, fry in onions and butter and simmer covered with a little water to steam them.