1:10 pm on 27 July 2013


  • 4 ½ cups of plain flour
  • 1 teaspoon of salt
  • 2 tablespoons of butter (melted)
  • 1 cup of sour cream
  • 1 cup of warm milk
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons of olive oil


  • ½ cup dry mashed potatoes
  • 1 ½ kgs. cottage cheese
  • 1 egg yolk
  •  Salt and pepper to taste.


In a large bowl, stir together the flour and the salt. In a separate bowl, whisk together the butter,sour cream, warm milk eggs, eggs yolk, olive oil, Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

Place peeled potatoes into a pot, and fill with enough water to cover. Bring to boil, and cook until tender, Drain, mash until dry, adding all filling ingredients, cottage cheese, egg yolk, salt and pepper to taste.

Roll out the dough on a lightly floured surfaces to the thickness about 3 – 4 mm. Using pierogi cutter or a glass cut out the circles. Spoon filling into the centre about the size of a walnut Fold the circles over into halve- circles and press the edges hard with your fingers to seal.

Place sealed pierogi on a lightly floured surfaces, ready for cooking.

Bring a large pot of lightly salted water to a boil .

Gently drop pierogi one at a time into the boiling water.

They are done once they float up to the surface

Do not boil to long or they will burst.

Remove with a slotted spoon, place into a lightly buttered dish.

Garnish with a few drops pouring cream, or a dollop of sour cream,

Or lightly sauté one finely diced onion, and sprinkle over pierogi.



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