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Pierogi with Cheese Filling Recipe

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This recipe for Pierogi with Cheese Filling is from The Pestka 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:  
4 c. flour
2 large eggs or 2 medium plus one small
1 tsp. salt
2 Tbsp. vegetable oil
1 c. boiling water
Cheese filling:
1 lb. small curd cottage cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
chopped onion, as desired
Directions:
Directions:
Mix flour and salt together in large bowl and make a well in the center. Combine eggs and oil. Beat slightly and pour into well. Add boiling water. Beat vigorously until smooth, tough (water should be beaten in quickly as to not curdle eggs). Place dough onto well floured surface and work in all the flour from the bowl, knead for 10 minutes or until elastic. Cover and let sit for 1 hour. Cut dough in half and roll out on floured surface. Cut our 4inch circles. Put filling of choice in center of circle. If edge of circle is dry, wet 1/2 circle edge with water. Fold dough over. Seal well. Drop into large pot of boiling water and boil for about 5 minutes, or until pierogi float. Take out and cool in bowl of water. Drain. Can be frozen for later use by placing drained pierogi on waxed paper on trays. Freeze, then place in bags. Thaw before use. Fry in butter until golden brown. Can be deep fried, if desired.
Cheese Filling:
Mix cottage cheese, Parmesan, and egg together. Place in center of pierogi dough circle. Fills approx. 20-25 pierogi.
Personal Notes:
Personal Notes:
Recipe borrowed from Rose (Kozielek) Szperra who was a cook at St. Charles Catholic School in DuBois, IL. It was originally Marcella Kozielek's recipe.

 

 

 

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