Recipe - Pierogi (Polish)

2 cup Flour
2 tablespoon Butter
One half cup Warm water
1 teaspoon Salt
1 Egg

FILLING
2 Box; (12 oz) dry cottage
cheese
1 teaspoon Salt
One half teaspoon Pepper
2 Eggs

Source: Key Gourmet CD

Mix all ingredients together.
Sift flour and salt into bowl. Add butter, eggs and very warm water. Mix
together, knead until smooth and satiny. Roll dough on floured board 1/4
inch thick (use large glass to cut in rounds). In each, round spoon in
filling, fold over and seal. Place in boiling water until pierogie floats.
Remove and saute in butter or sauted onions.
Posted to JEWISHFOOD digest by wajnberg wajnberg@ccard.com.br on May 05,
1998