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Pirohy* (Pierogies with Cheese Filling)

(by Lillian Yates Duggan)


1 c. dry cottage cheese

2 egg yolks

2 t. butter

pinch of salt

1 c. flour

1 egg

1/4 t. salt

about 4 T. cold water

butter, melted and browned, for serving


Prepare filling: Combine cottage cheese, egg yolks, 2 t. butter, and pinch of salt.

Mix thoroughly.

Prepare pierogies: Mix flour, egg, and salt with enough cold water to make a medium soft

dough.

Knead well, then roll out thin.

Cut dough into 50 squares.

Place 1 scant t. filling on each square.

Fold each square in half to make triangles.

Pinch edges together tightly so filling doesn’t escape.

Bring a pot of salted water to boil, and add pierogies in small batches.

Cook until they rise to the top, then cook an additional 5 minutes.

Use a slotted spoon to drain.

Place in a serving dish, and pour melted and browned butter over the pierogies.

(Pierogies may be spread carefully on a cutting board after draining to allow them to dry a

bit before serving.)

*Pirohy is the Slovak word for pierogies.


(Read Pierogi Palace, the story that accompanies this recipe.)

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