Emilie Wiatrowskis Cheese Pierogi 

Emilie Wiatrowski's Cheese Pierogi


3 1/2 cups of flour

1 egg yolk

1 cup milk

1/4 teaspoon salt

small cooked potato (cold and mashed)

2 tablespoons melted butter

Sift flour, measure and re-sift with salt added. Add the mashed potato. Combine butter (after cooling a little) and egg yolk. Add milk gradually, stirring until well-mixed. Shape into a ball and knead until soft and pliable. If too sticky, add more flour. On floured surface, roll out dough to 1/8-inch thickness. Using a cutter, press out rounds. Put a spoonful of filling on one side of a round, bring the other half over and press together. Use a fork to press the edges to get a good seal*.

*My mom always had trouble getting a good seal. I seem to remember a cooking show where they used a little butter or something around the edges before folding over to seal.

Cheese filling

1 cup dry cottage cheese

1/2 cup melted butter

1 teaspoon lemon rind

2 slightly beaten egg yolks

1/4 cup granulated sugar

1/2 teaspoon vanilla

Mix all ingredients well.


Bring a large pot of water to a vigorous boil. Using a spoon, place the pierogi one at a time into the boiling water. Boil about 12 at a time for 10 minutes. Start timing after the water returns to a boil. Stir occasionally to prevent sticking. Remove and drain. *Brush with butter to prevent sticking.

*More like drench with butter.

submitted by Claude Wiatrowski

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