(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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