5 cups flour
1/4 lb. butter
1 cup sour cream
3/4 cup water
6 egg yolks
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 uskng a low flame. Remove gently with strainer
spoon and brown in butter in frying pan. Serve with sour cream.
1 1/2 cups cottage cheese (drained)
1/4 tsp. vanilla
i egg yolk
1 tb. maragarine, melted
1/2 tsp. salt
1 1/2 tb. sugar
Drain cottage cheese. Combine ingredients and mix until smooth. Fill
circles of dough with desired amount.
Can also use potatoes, meat, sauerkraut, prunes, mushrooms or combinations
of these to fill pierogi.