Pierogi with cheese

Old Polish Traditions. 9 steps

dough			Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking	Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.
14 oz flour	Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
1 lb cottage cheese	well-drained	rub through sieve
1 small egg		mix thoroughly
salt
2 oz butter	melt			Serve immediately with butter

These should not be reheated

The filling swells during cooking, so do not use too much

See also Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.