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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pierogi Recipe

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This recipe for Pierogi is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough-
16 oz. fat free sour cream
8 eggs
2 tsp. salt
about 6 c. flour

Cheese & onion filling-
3-1 lb. containers dry curd cottage cheese (hard to find so I buy fat free and pour in a bowl lined w/ about 6 paper towels to pull the liquid out-let sit overnight)
1/2 large onion, finely chopped
Directions:
Directions:
Beat together first 3 ingredients, add flour until a dough forms.
Roll dough about 1/8-1/4 inch thick. Cut dough w/ container from cottage cheese or sour cream. Fill with about one heaping tablespoon of filling. Fold over dough and pinch ends. In large pot, boil water and a couple tablespoons of butter (to cover the top of the water). Boil pierogis for 15 min. Rinse with cold water in a strainer.

Melt butter (I actually sometimes find margarine works better here) in a pan, saute some onions, add pierogis and brown.
Personal Notes:
Personal Notes:
Other filling ideas: Potato and cheddar cheese; potato and bacon; Those are the only other fillings I have done so far.

 

 

 

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