Pierogi with cheese

Tags: Polish, pastry, Baba, main dish
Pierogi are an inexpensive, easy to make, nourishing and very tasty dish.
. 9 steps
dough Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.
14 oz flour Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
1 lb cottage cheese well-drained rub through sieve
1 small egg   mix thoroughly
2 oz butter melt   Serve immediately with butter
These should not be reheated
The filling swells during cooking, so do not use too much
See also Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.