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Ingredients
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1 3/4 cups dry curd cottage cheese (don't use the regular kind, it will be too watery - ricotta would work, too) |
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2 egg yolks |
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about 1/2 tsp. salt |
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chives or garlic scapes (optional) |
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2 cups all purpose flour |
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1 tsp. salt |
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1/2 tsp. baking powder |
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2 tablespoons vegetable oil (all we had was olive oil, and that worked fine, it didn't taste too strong) |
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3/4 cup cold water |
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Recipe Type:
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entrees
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Submission Date:
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2006-06-17
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Submitted by:
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Sara
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Serves:
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4
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Instructions
- In a medium bowl, mix together the cottage cheese, egg yolks, 1/2 teaspoon of salt, and a bit of chives or other herbs if using. Set aside.
- In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface, about 1/8 thick, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the pierogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon.
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