Treasured Polish Recipes for Americans

Ingredients
2 cups dry cottage cheese
1 cup fine dry bread crumbs
2 TB butter
1/4 cup currants
2 TB sugar
4 eggs
1/4 tsp salt

Force cheese through sieve. Add rest of ingredients and mix thoroughly. Form into little balls, roll in flour and cook in salted boiling water. They will take somewhat longer to cook than those without bread crumbs. Serve with melted butter or sour cream.

Treasured Polish Recipes for Americans

Ingredients
1 1/2 cups dry cottage cheese
1 cup cooked mashed potatoes
1 egg
3/4 cup flour

Force cheese through sieve. Rub thoroughly until free from lumps. Add butter, egg yolks, salt, sugar, and flour. Beat thoroughly until light. Add well beaten egg whites and fold in carefully. Turn out on floured board. Roll with hands into long narrow roll. Flatten and cut slantwise into pieces 2 inches long. Cook in salted boilin water until they rise to top. Lift with straining spoon and cover with lightly browned buttered crubs. They are delicious with sour cream flavored with cinnamon and sugar.

Treasured Polish Recipes for Americans

Ingredients
2 cups dry cottage cheese
1 TB butter
4 eggs, separated
1/2 tsp salt
1 tsp sugar
1/2 cup flour

Force cheese through sieve. Rub thoroughly until free from lumps. Add butter, egg yolks, salt, sugar, and flour. Beat thoroughly until light. Add well beaten egg whites and fold in carefully. Turn out on floured board. Roll with hands into long narrow roll. Flatten and cut slantwise into pieces 2 inches long. Cook in salted boilin water until they rise to top. Lift with straining spoon and cover with lightly browned buttered crubs. They are delicious with sour cream flavored with cinnamon and sugar.

The New Polish Cuisine by Chef Michael J. Baruch

Ingredients
1 cup farmer’s cheese, cottage, or ricotta cheese
1 cup dry mashed potatoes, chilled
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp nutmeg
3/4 to 1 cup all-purpose flour
1/4 cup unsalted butter, melted

The night before making the pierogi, place the cheese of your choice into a medium sized fine mesh strainer set over an empty bowl. Cover with plastic wrap and store in the refrigerator overnight to drain excess liquid. The next day put the mashed potatoes into a large mixing bowl, and using a heavy wooden spoon, thoroughly incorporate all of the seasoning except the flour and butter until the mixture is smooth. Now add the drained cheese to the bowl and thoroughly combine until well mixed. Place a medium sized fine mesh strainer over the potato bowl and working with a quarter cup measuring scoop, add exactly 3/4 cup flour to the strainer, and then sift on to the cheese potato dough. Now using the heavy spoon, thoroughly incorporate the flour into the mixture until smooth. At this point, the dough should be smooth and soft. If it still feels sticky, add 1 to 2 more TB of flour into the dough. Remove the dough from the bowl and place onto a lightly floured work surface. Heat 2 quarts of lightly salted water to boiling and add the olive oil, then reduce to a slow simmer. Now using your hands, lightly flatten the dough to a 6 by 6 inch square. Using a sharp chef’s knife, make 5 vertical cuts through the dough equally spaced. Then repeat the process and make 5 horizontal cuts through the dough equally spaced. You should have 36 one inch squares. Using lightly floured hands, pick up a piece of cut dough and very carefully with your thumb and forefinger indent the center of the dough on both sides. Working in batches of six, place directly into the salted simmering water. Let the dumplings cook just until they float to the surface, then remove with a slotted kitchen spoon to a platter. Repeat with the remaining dough. Heat the melted butter in a large nonstick skillet over medium heat, and add the pierogi one by one, shaking the skillet often. Saute for about 2 minutes on one side until lightly browned, then using a kitchen tong, flip the pierogi over and brown on the other side for another 2 minutes until lightly browned. Place a cover over the skillet for exactly one minute then remove and season the tops with freshly ground black pepper and serve.

Makes about 36 pieces.

Polish Cookery : Poland’s Bestselling Cookbook Adapted for American Kitchens

Ingredients
1 TB butter
4 eggs, separated
1 lb dry pot cheese
2 TB flour
salt to taste

Cream butter and egg yolks. Press cheese through sieve. Combine butter-egg mixture and cheese with 2 TB flour and salt to taste. Mix thoroughly. Fold in stiffly-beaten egg whites. Divide mixture into two parts and roll each half out on a floured board into a long, thin stick. Flatten and cut on the bias into pieces about 2 inches long. Boil in salted water for 10 to 15 minutes, take out with perforated spoon, and drain carefully.