Pierogi

In English pierogi is both singular and plural, and there are hundreds of different recipes. Some call for margarine or butter; some require eggs. Fillings range from potato to prune. About the only commonality, I’ve found, is flour and salt. Below is my grandmother’s recipe. Henryka Kolakowska Bulawa - better known as Henrietta. When I was thirty years old and she was eighty-two, I asked for her recipe, and she said, “I will show you how to make them anytime.” I accepted her offer and together we decided to make my favorite at the time, cottage cheese filled. Thirty years later, I prefer mushroom or saurkraut filled. I’ve never acquired a taste for sweet fillings.

Ingredients

Pierogi: Eggs Sour Cream Flour Salt

Filling: Cottage Cheese Flour Egg

Method

Beat 3 eggs with 1/2 pint sour cream. Knead in 2 - 3 cups of flour and pinch of salt to form a soft dough On lightly floured surface, roll the dough until thin and cut out circles.

Drain 12 ounces of cottage cheese. Stir in 2 tablespoons of flour and 1 egg yolk.

Place filling on circular dough piece, fold over once, wet edges with water and krimp with a fork that you have dipped in flour.

Drop sealed pierogi in boiling salt water until they float. Place drained dumplings in refrigerator or freezer.

Best way to serve

When you’re ready to serve, fry in butter until golden brown on each side.