Title: Easy Pierogi
Categories: Ethnic
Yield: 1 Servings
| 2 | c | Dry cottage cheese |
| 4 | | Eggs, separated |
| 1 | ts | Sugar |
| 1 | tb | Butter |
| 1/2 | ts | Salt |
| 1/2 | c | Flour |
| MORE ECONOMICAL VERSION |
| 1 1/2 | c | Dry cottage cheese |
| 1 | | Egg |
| 1 | c | Mashed potatoes, cooked |
| 3/4 | c | Flour |
| Forc | e ch | eese through sieve. |
| Rub | thor | oughly until free from lumps. |
Add butter, egg yolks, salt, sugar and flour.
Beat thoroughly until light.
Add well beaten egg whites and fold in, carefully.
Turn out onto floured board.
Roll with hands into long narow roll.
Flatten and cut slantwise into pieces 2 inches long.
Cook in boiling salted water until they rise to the top. Lift with
straining spoon and cover with lightly browned, buttered crumbs.
They are delicious with sour cream flavored with cinnamon and sugar.
Note: Servings amount not given. The 1 stands for 1 batch of pierogies.
Recipe from " Treasured Polish Recipes For Americans " Published by
Polanie Publishing Company Minneapolis, Minnesota