1 cup Cooked and Mashed Potatoes
1 Whole Egg
1 cup All-Purpose Flour
Pinch of Salt
Filling Ingredients:
1 lb. Dry Cottage Cheese
1 Whole Egg and 1 Egg Yolk
1 Tbs. Fresh Lemon Juice
1 Tbs. Granulated Sugar
1 Tbs. Butter or Margarine
Instructions:
Mash peeled, chunked potatoes that have been boiled for 20 minutes in
lightly salted water
over medium-high heat. When cooled, add egg and blend well in a
medium-sized mixing
bowl. Add flour and salt. Blend with a wooden spoon to combine.
Place mixture on a lightly floured surface and knead, adding more flour
if necessary to
completely bind all ingredients. Roll out the mixture on the same
lightly floured surface,
and cut into 3-inch squares or rounds.
Meanwhile, prepare the filling in a separate mixing bowl by thoroughly
combining the
dry cottage cheese, egg and additional yolk, lemon juice, and sugar.
Fill a large pot with lightly salted water and place over medium-high
heat to prepare to
boil your Pierogi.
Fill the Pierogi by placing a spoonful of the filling mixture a little
to one side of the center
of each square or circle of mashed potato dough. Moisten the edge of
the dough by dipping
your fingertips in a bowl of cool water and running them around the
edge of the dough; then
press firmly to seal and prevent the filling from running out during
boiling and frying.
Cook the Pierogi in boiling water until they float to the top. (They
will pop to the top like
a surfacing submarine when cooked.) Dry slightly on a clean dish towel
before sautéing
for about 2 minutes in melted butter in a large skillet set at medium
heat, making sure
to turn at least once during frying. Serve warm with salt and pepper
for seasoning.
