Title: Pierogi with Buckwheat Flour and Cheese - Pc
Categories: Dumpling Poland Grain
Yield: 1 Unknown

FILLING
1	c	Cottage or farmer's cheese
1		Egg yolk
		Salt
3	tb	Sour cream
DOUGH
1 1/2	c	Buckwheat flour
1/2	c	;boiling water
2	c	Wheat flour
3	tb	Butter

: Cream cheese with egg yolk and salt; if too thick, dilute with a little sour cream.

: Put up water for cooking pierogi.

: Sift buckwheat flour, knead, adding boiling water, add wheat flour, salt, knead.

: Roll out into 1/5 inch thickness, cut out rather large rounds (2-3 inches in diameter). Place filling on each round, fold in half.

: Seal edges, place on board or in sieve.

: Brown butter to be used for dotting.

: Drop pierogi in boiling salted water; cook slowly (test by cutting one pierog); when cooked, drain, pour over with hot water, drain, place on heated round platter, pour over with butter, cover, heat over boiling water. Serve with sour cream.

_Polish Cookbook_ Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 06 Jul 97 National Cooking Echo Ä

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