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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt. | 2. If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added. | 3. Mix the flour with the salt in a deep bowl. | 4. Add the egg, oil and water to make a medium soft dough. | 5. Knead on a floured board until the dough is smooth. | 6. Caution: Too much kneading will toughen the dough. | 7. Divide the dough into 2 parts. | 8. Cover and let stand for at least 10 minutes. | 9. Prepare the filling. | 10. The filling should be thick enough to hold its shape. | 11. Roll the dough quite thin on a floured board. | 12. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass. | 13. Put the round in the palm ofyour hand. | 14. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. | 15. The edges should be free of filling. | 16. Be sure the edges are sealed well to prevent the filling from running out. | 17. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. | 18. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. | 19. Do not attempt to cook too many at a time. | 20. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. | 21. Continue boiling for 3-4 minutes. | 22. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. | 23. Pierogies will be ready when they are puffed. | 24. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. | 25. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. | 26. Cover and keep them hot until all are cooked. | 27. Serve in a large dish without piling or crowding them. | 28. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter. | 29. REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality. | 30. Many prefer reheated pierogies as compared to freshly boiled ones. | 31. To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curd cottage cheese	2	cups		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
salt				-	-	-	-
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
water	3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.