- 6 cups flour
- 1 teaspoon (tsp) of salt
- 3/4 tsp baking powder
- 2 egg Yolks
- 2 cups warm water
- 1/2 cups Vegetable oil
- 6 large potatoes
- 1 small onion
- ¼ butter
- Dry cottage cheese
- 1 tsp Vinegar
Mix 5 cups of flour, salt and baking powder and mix. Mix egg yolk, warm water and oil and add to dry ingredients mix slowly and add whatever flour needed until dough is not sticky.
Knead dough for a couple of minutes and put in an airtight container for at least an hour.
Cook and mash 6 large potatoes.
Fry a small onion in 1/4-1/3 cup of butter and add to potatoes.
Add cup of DRY cottage cheese
Add 1tsp vinegar
Salt to taste 1/2-1 tsp
Mix all together.
You can make any filling you want. Use cheddar cheese instead of cottage cheese. Just potato and onion are good to.
Roll dough out and use water glass to cut circles. Dough needs to be just thick enough to contain filling without tearing. This is tricky part. Take teaspoon of filling out in middle of dough circle and pinch edges firmly. Don’t get any filling on area you are pinching, or they won’t seal properly or leak when cooking.
Bring water to a slow boil. Gently put pierogies into water. Don’t try to cook to many at a time. Let them cook until they rise a second time. They usually rise, then go down again for a bit and rise up again. Only takes several minutes if not frozen.
Put in a bowl with a bit of butter and swish them around. Enjoy
You can fry them after they have been cooked