Ingredients
2 cups dry cottage cheese
2 beaten eggs
2 tablespoons sour cream
Salt and pepper to taste

Beat the eggs. Add the sour cream and beat a little more. Add cheese, salt and pepper, and mix thoroughly.

Ingredients

Filling
6 tablespoons butter
1 cup chopped onion
4 cups potatoes, mashed
2 teaspoons salt
2 teaspoons freshly ground black pepper
2/3 cup sharp cheddar

Dough
3 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper. Stir in cheese.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out one half to 1/8 inch thickness.

Cut into 3 inch rounds. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

You can now freeze your pierogi. Line a baking sheet with wax paper and freeze on it for about 20 minutes. Transfer to an air-tight container and layer with wax paper.

To cook pierogi (frozen or not) Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. In a separate pan, melt about 1/2 stick of butter. Add about 1/2-1 cup of chopped onions and cook until translucent. Add boiled pierogi to pan and fry until golden brown on both sides.

From Everyday Food

Ingredients
1 pound baking potatoes, peeled and quartered
1 stick (4 ounces) plus 2 tablespoons butter
3/4 cup shredded white cheddar cheese
Salt and pepper
2 3/4 cups flour, plus more for dusting
1 large egg
1 cup sour cream, at room temperature
2 tablespoons chopped chives

In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter; let cool. Stir in the cheddar cheese and season with salt and pepper.

In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.

Meanwhile, in a large skillet, cook the remaining 1 stick butter over medium heat until melted and brown, about 5 minutes. Stir in the chives.

On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal.

In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Toss them in the brown butter before serving.

Makes 3 dozen.

Martha Stewart Living Magazine March 1995

Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough.

Ingredients
1 (about 8 ounces) large Idaho potato
1 tablespoon plus 1 teaspoon salt
11 ounces soft fresh goat cheese
2 tablespoons minced shallot, (1 large)
1 large egg yolk
1 tablespoon heavy cream
1 1/2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper

1. Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.

2. Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.

3. To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.

4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.

Makes about 3 dozen

Ingredients
For the pierogi dough:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil

For the filling:
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg

To finish:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream

For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi’s. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi’s on a platter. Garnish with parsley and serve with sour cream.

Lives Our Parish Bread Cook Book - Saint Hugh’s Church - Joan Beyer

Ingredients
Filling
12 oz of 1 lb cottage cheese (pot style)
1 egg
1/8 tsp salt.
1/8 tsp pepper
1/8 tsp sugar
1/2 tsp grated onion

Mix all ingredients well and fill your dough.

Dough
2 cups sifted flour
1 egg
1/4 tsp salt
1/2 cup water

Beat the egg with a little water. Add beaten egg to dry ingredients including rest of the water. Mix ingredients and knead into soft pliable dough. Cut 1/4 of the dough off and roll thin on floured board. Place a tsp of the filling on the dough all in a row or until you have 3 spoons across. Then fold over and cut with a small glass. Pinch the edges down with the end of a spoon. Boil carefully in salted water for about 5 minutes or until they rise to the top. Fry in butter and serve with sour cream.

Lives Our Parish Bread Cook Book - Saint Hugh’s Church - Joan Beyer

Ingredients
4 lbs cottage cheese
2 tsp salt
2 tsp sugar
9 cups sifted flour
3 cups milk
5 eggs (dough)
3 eggs (filling)
1 tsp pepper
1/2 cup grated scallions
9 tsp salt
1/2 stick butter

Mix cottage cheese, eggs, 2 tsp salt, pepper, sugar, and scallions together.
Heat milk with butter until butter melts. cool. Beat eggs slightly. Mix eggs and milk in large bowl. Add sifted flour, one cup at a time, and mix with wooden spoon. A dough hook may also be used. Mix dough until it comes away from the bowl. It should be soft and pliable. If dough is still a little sticky after 9 cups of flour, add more flour, one cup at a time. Cut 1/4 of the dough off, and roll out thin on floured board. Place 1 TB of the filling on the dough, all in a row until you have at least 4 spoons across. Then fold over and cut with biscuit cutter or small glass. Pinch the edges down with fingers or end of a spoon. Drop Pierogi into salted boiling water for 3 to 5 minutes or until they rise to the top. Lift out of water carefully with perforated spoon.

Fry on butter and serve with sour cream.

Treasured Polish Recipes for Americans

Ingredients
1 cup dry cottage cheese
Dash of salt
1 tsp lemon juice
1 TB sugar
1 egg
1 egg yolk

Force cottage cheese through sieve. Mix with other ingredients thoroughly.

Treasured Polish Recipes for Americans

Ingredients
1 cup cottage cheese
1 tsp melted butter
1 egg beaten
3 TB sugar
3 TB currants
1/4 t cinnamon

Cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream.

Polish Cook Book

Ingredients
1 1/2 cups cottage cheese (drained)
1/4 tsp vanilla
1 egg yolk
1 TB butter (melted)
1/2 tsp salt
1 1/2 TB sugar

Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount.