Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dry cottage cheese |
| 4 \N | Eggs, separated |
| 1 teaspoon | Sugar |
| 1 tablespoon | Butter |
| ½ teaspoon | Salt |
| ½ cup | Flour |
| 1½ cup | Dry cottage cheese |
| 1 \N | Egg |
| 1 cup | Mashed potatoes, cooked |
| ¾ cup | Flour |
MORE ECONOMICAL VERSION
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 onto floured board.
Roll with hands into long narow roll.
Flatten and cut slantwise into pieces 2 inches long.
Cook in boiling salted water until they rise to the top. Lift with straining spoon and cover with lightly browned, buttered crumbs.
They are delicious with sour cream flavored with cinnamon and sugar.
Note: Servings amount not given. The 1 stands for 1 batch of pierogies.
Recipe from " Treasured Polish Recipes For Americans " Published by Polanie Publishing Company Minneapolis, Minnesota