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Cheese Pierogi Recipe

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This recipe for Cheese Pierogi, by , is from Andrea's Recipe Book, 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!

Andrea Benko



3c Flour
1/2t Salt
2 Eggs, slightly beaten
1/2 Stick of Melted butter
1c Water

Filling: For two dough batches

2 lb. Pot Style Cottage Cheese or Farmer Cheese
1 bunch of Onion tops or Scallions chopped finely
2 Eggs
Salt and Pepper

In a bowl mix filling ingredients. Cover or transfer back to cottage cheese container and refrigerate overnight for best taste.

In a mixer add the flour, salt, eggs, butter and a half cup of water. Mix until dough comes together and forms a ball. If it is dry add more water 1/4c at a time. Wrap in plastic and refrigerate about 30 minutes to an hour.

Using a pasta machine roll out to #5. Cut using a 4" round cutter. Fill with a tablespoon of cheese filling. Fold circle over, pinch to seal. Boil in water for about 3-4 minutes until dough is cooked.

Let drain on rack. Wrap in parchment and store in plastic bags in the freezer.

To cook: Remove from freezer and fry in butter until golden brown on each side.

Personal Notes:
Personal Notes:
The key to the filling is dry curds. If you can find dry curd/Pot style cottage cheese that's best. It works OK without, but if you remember strain cottage cheese using cheese cloth. Friendship in the NYC area is best at this writing.

Onion tops give the best flavor start an onion late January, by early February you should have enough tops for lent preparation.

In later years, once she started using the Kitchen Aide mixer, I noticed butter was sometimes omitted in the dough recipe.




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