Pierogies with Cottage Cheese Recipe

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Pierogies with Cottage Cheese

From Dorothy McNett's recipes at www.dorothymcnett.com. Follow basic recipe, using this filling instead of the sauerkraut filling.

1 basic recipe for Pierogies (see recipe for Pierogies)
2 cups small curd cottage cheese, drained (or ricotta cheese)
1 egg plus 1 egg yolk, whisked very well
1/2 teaspoon raw sugar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

It is best to drain the cottage cheese in a fine mesh strainer for at least 30 minutes and then discard the liquids. Or,if it is quite "dry" it is not necessary. Transfer to a batter bowl and blend in the egg, egg yolk, sugar, salt and pepper, smashing the curds of cheese with spoon as much as possible. Follow basic recipe for Pierogies for filling and cooking.

Recipe created 2007-08-02.

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