Serves: 6
Total Calories: 387

Soft Dough:
1 cup sour cream
12 eggs
1 tablespoon oil
1 teaspoon salt
2 1/2 cups flour

Cheese Filling:
2 egg yolk
1 tablespoon soft butter
1 pound farmers cheese (solid cottage cheese), mashed
1/4 teaspoon salt
1 tablespoon sugar

For Soft Dough:
Beat the first 4 ingredients. Mix in the flour, adding more flour, if necessary, until the dough forms a soft ball. Divide dough in half. On a floured board, roll each half of the dough into a thin sheet. Cut circles in the dough with a cutter 3 1/2– 4 inches in diameter.

For Cheese Filling:
Cream yolks and butter. Combine with other ingredients and mix. Put 1 teaspoon of filling on each dough circle, being careful to place it off center. Moisten the rim of the circle with water. Fold the unfilled side of the circle over the filling and press the edges of the resulting crescent firmly to seal them. Drop Pierogi into boiling salted water. Cook gently for 5 minutes. Remove with perforated spoon. Serve with melted butter and sautéed onions.

Note:
Never crowd or pile Pierogi: uncooked Pierogi stick to each other; when crowded or piled, cooked Pierogi become misshapen and heavy.

Nutritional Facts:

Serves: 6
Total Calories: 387
Calories from Fat: 153

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
Eggplant Sauce for Spaghetti
Pasta Godjabuda (Sicilian Pasta with Onions and Olive Oil)
Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
Zucchini Quiche (French)
Lobster Quiche
Spring Vegetable Tart
Chipped Beef Pot Pie
Vermont Turkey and Broccoli Puff
Cranberry Chutney
Apricot Ginger Chutney
Harvest Relish