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Pierogi With Buckwheat Flour And Cheese - Pc

dumplings, grains, polish

----FILLING----
1 cup cottage or farmer's cheese
1 egg yolk
1 salt
3 tablespoon sour cream
----DOUGH----
1 1/2 cup buckwheat flour
1/2 cup ; boiling water
2 cup wheat flour
3 tablespoon 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

Yield: 1 unknown

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