Russian pierogi

Old Polish Traditions. 10 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.	Either eat immediately; or cool, then fry in butter to reheat.
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 potatoes	cooked	put through grinder
6 oz cottage cheese
1 small egg		mix in
1 medium onion	chop finely
butter	brown
salt and pepper

Serve with butter or pork fat with cracklings; or with thick, lightly soured cream.

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