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Russian Pierogi - Pc

dumplings, russian, side dish, vegetables

10 medium potatoes
1 cup cottage cheese or farmer's cheese
1 medium onion
3 tablespoon fat
1 salt and pepper
----DOUGH----
4 1/2 cup flour
1 salt
1 egg
3/4 cup ; water
2 tablespoon butter or rendered fatback
1 cup sour cream

: Prepare filling. Peel potatoes, cook (or cook in jackets), put through food chopper with cheese. Slice onion, brown lightly in fat. Combine potatoes, cheese with onion, salt and pepper. If necessary thin with water. : Prepare dough. Sift flour, add a pinch of salt, knead with egg and water, somewhat thinner than for macaroni, divide into portions. : Put up salted water for cooking pierogi. : Roll dough out into 1/8 inch thickness. Cut out into medium-sized rounds. Place filling on each round, fold in half. Seal edges. Place on board or sieve. Drop in portions into boiling salted water, cook, remove with draining spoon into colander. : Pour over with hot water, place on heated round platter, pour over with fat, cover, heat over boiling water. : Russian pierogi may be served 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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