These little cheese-filled pastry pouches are a Polish Christmas tradition. Source: Better Homes and Gardens
1 beaten egg yolk 1/2 cup water 1/4 teaspoon salt 1-1/2 cups all-purpose flour 3/4 cup cream-style cottage cheese, drained 1 slightly beaten egg white 1 tablespoon sugar 1/8 teaspoon salt 1 cup chopped onion 3 tablespoons margarine or butter
1. In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles. 2. For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling. 3. Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm. 4. Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels. 5. Transfer to a serving dish; keep warm. Repeat until all are cooked. Serve pierogis topped with cooked onions. Makes 7 servings
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