Homemade Cottage Cheese Pierogies

Cottage cheese filling

 * 2 cups dry curd cottage cheese
 * 1 egg, slightly beaten
 * salt

Perogies

 * 2½ cups flour
 * ½ teaspoon salt
 * 1 egg
 * 2 teaspoons oil
 * ¾ cup warm water

Cottage cheese filling

 * 1) Combine the cottage cheese with the egg and season to taste with the salt.
 * 2) If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
 * 3) The filling should be thick enough to hold its shape.

Perogies

 * 1) Mix the flour with the salt in a deep bowl.
 * 2) Add the egg, oil and water to make a medium soft dough.
 * 3) Knead on a floured board until the dough is smooth.
 * 4) Caution: too much kneading will toughen the dough.
 * 5) Divide the dough into 2 parts.
 * 6) Cover and let stand for at least 10 minutes.
 * 7) Prepare the filling.
 * 8) Roll the dough quite thin on a floured board.
 * 9) Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
 * 10) Put the round in the palm ofyour hand.
 * 11) Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
 * 12) The edges should be free of filling.
 * 13) Be sure the edges are sealed well to prevent the filling from running out.
 * 14) Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
 * 15) Drop a few pierogies into a large quantity of rapidly boiling salted water.
 * 16) Do not attempt to cook too many at a time.
 * 17) Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
 * 18) Continue boiling for 3-4 minutes.
 * 19) The cooking period will depend upon the size you made it, the thickness of the dough and the filling.
 * 20) Pierogies will be ready when they are puffed.
 * 21) Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
 * 22) Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
 * 23) Cover and keep them hot until all are cooked.
 * 24) Serve in a large dish without piling or crowding them.
 * 25) Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.