Sweet pierogi with cheese

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.
1 lb flour		rub
1 1/2 oz butter
pinch salt
1 egg		knead, adding water as necessary. Dough should be quite loose, and not stick.
1 egg yolk
1/2 cup lukewarm water
farce
1 lb cream cottage cheese			sieve
2-3 oz sugar			mix
1 tablespoon candied orange peel	very finely diced
2 oz small raisins
butter	melted				Pour butter liberally over pierogi; serve immediately

Serve with fresh, thick, slightly sour cream

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