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( Polish Cheese "pockets" )



1 Ounce cottage cheese, drained

2 Slightly beaten egg yolks

1 Tablespoon soft Butter or margarine

1 Tablespoon sugar

Dash of salt


2 Beaten eggs

1 Teaspoon salt

¼ Cup milk

2 Cups sifted all-purpose flour


                   Combine cottage cheese, egg yolks, butter, sugar, and salt. Set filling aside. Combine eggs, salt, and milk. Add flour to make stiff dough. Divide dough in half. On a floured surface, roll each half very thin in a 16 X 10 inch rectangle, cut rectangle in half crosswise. On one rectangle of dough drop rounded teaspoon of filling in rows, 2 inches apart. Place remaining dough a top. Press dough together firmly between mound of filling. Cut apart on press marks. Press edges of together with fork. In a heavy skillets, melt 2/3 cup butter, add 6 tablespoons dry bread crumbs. Fry pierogi till golden brown, about 5 minutes per side. Serve hot, topped with cherry preserves.

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