How to make the Dough and finish Pierogi.
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2 Eggs
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1/2 cup water
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2 cups flour
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1/2 tsp. salt
Mound flour on breadboard and make a hole in the center. Drop eggs in hole and cut into flour with knife. Add salt and water and kneed until firm. (Dry flour on hands and breadboard prevent sticking of dough to these surfaces). Let rest 10 minutes covered with a warm bowl. Divide dough in half and roll thin. Cut circles with large bisquit cutter. Place small spoonful of filling to one side of round dough. Fold over and press edges firmly ("You Müst Be Pinching") together. Make sure they are sealed to prevent filling from running out. Drop into boiling salted water. Cook gently for 3-5 minutes (pierogis will float when fully cooked). Lift out with perforated spoon. Coat with melted butter/margarine to prevent the pierogis from sticking together. Place in serving dish.
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6 - 7 Medium Potatoes
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8 Oz. of Cottage Cheese
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1 medium size medium diced onion
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1/2 stick of butter
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1/4 tsp. salt
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1/4 tsp. pepper
Peel and cut potatoes into 1/4" to 3/8" slices/cubes. Slow boil potatoes in slightly salted water until tender. Prepare mashed potatoes by draining water off of potatoes, add a slight amount of milk to potatoes, and mash to your liking of texture. In another pan melt butter and sautee onions over low heat. Add all ingredients into mashed potatoes and blend together.
This should be enough potatoe filling to make approximately 32-36 pierogies.
How to make Cabbage Filling
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1/2 Head of Cabbage
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8 Oz. of Cottage Cheese
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1 medium size medium diced onion
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1/2 stick of butter
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1/4 tsp. salt
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1/4 tsp. pepper
Cut cabbage into small slices. Slow boil cabbage in slightly salted water until tender. Finish preparing cabbage by draining water. In another pan melt butter and sautee onions over low heat. Add all ingredients into prepared cabbage and blend together
This should be enough cabbage filling to make approximately 24-30 pierogies.