Homemade Cottage Cheese Pierogies
Cottage Cheese Filling
Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes.
Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling.
Be sure the edges are sealed well to prevent the filling from running out. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
COOKING: Drop a few pierogies into a large quantity of
rapidly boiling salted water.
REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality. Many prefer reheated perogies as compared to freshly boiled ones. To re-heat, you can 1 pan fry pierogies in butter or bacon fat until they are light in color or 2 het the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3 deep fry them.