Recipe for cooking pierogi

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

1 c. cooked and mashed potatoes
1 egg
1 c. flour
Pin. of salt

Filling
1 lb. dry cottage cheese
1 whole egg and 1 egg yolk
1 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 Tbsp. butter or butter-replacement

Mash peeled, chunked potatoes that have been boiled for 20 mins. in lightly salted water over med.-high heat When cooled, add egg and blend well in a med.-size mixing bowl. Add flour and salt. Blend with a wooden spoon to combine.

Place mixture on a lightly floured surface and knead, adding more flour if necessary to completely bind all ingredients. Roll out the mixture on the same lightly floured surface, and cut into 3-in. square or rectangles or rounds.

Meanwhile, prepare the filling in a separate mixing bowl by thoroughly combining the dry cottage cheese, egg and additional yolk, lemon juice and sugar.

Fill a large pot with lightly salted water and place over med.-high heat to prepare to boil Pierogi.

Fill the Pierogi by placing a spoonful of the filling mixture a little to one side of the center of each square or rectangular or circle of mashed potato dough. Moisten the edge of the dough by dipping your fingertips in a bowl of cool water and running them around the edge of the dough; then press firmly to seal and prevent the filling from running out during boiling and frying.

Cook the Pierogi in boiling water until they float to the top. Dry slightly on a clean dish towel before sautéing for about 2 mins. in melted butter in a large skillet set at med. heat, making sure to turn at least once during frying.

Serve warm with salt and pepper for seasoning.