Pierogi Dough Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1/2 cup warm water
1/4 cup milk
Beat egg, milk, water and salt in a bowl. Add four, 1 cup at a time, until fully blended. Turn out onto a lightly floured work surface and knead until smooth. Allow dough to rest under and overturned bowl for 20 minutes.
Pierogi may be filled with filling of your choice, a potato and cheese mixture, sweet cheese, cabbage, meat, sauerkraut, or fruits filling.
Potato & Cheese Filling
1 lb ground Farmer's Cheese (dry cottage cheese)
5 large potatoes
1/4 cup butter
Salt and pepper, to taste
Peel and boil potatoes until soft. Chop onion and sauté in butter until soft and translucent. Mash the potatoes with the sautéed onions and cottage cheese, add salt and pepper to taste.
Making the Pierogi
Take a portion of the dough and roll it out until it is thin (1/8" thick). You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. Cut circles of dough (2" for small pierogi or 3" for large pierogi) with the cookie cutter or drinking glass. Place a small ball of filling, about a tablespoon, on one side; fold the other side over the filling and pinch to seal. The pierogi will be the shape of a half circle. Press edges together with the tines of a fork or the old fashioned way by hand squeezing the edges together.
Cooking the Pierogi
Boil the pierogi in the large pot of salted water for about 10 minutes, or until they rise to the surface and are cooked through.
The pierogi may be served as is with a little melted butter or sautéed onions in butter or also they can be browned in a little butter before serving.
Recipe Courtesy Beate Olson