Grandma’s Pierogis

I often think of my nieces and nephews (and there are plenty) when I think of my mom’s pierogis. I don’t know just how many of them remember them or had the chance to even try them. This is another dish that was made to feed a crowd at a low cost.

My mother was Irish but she married my dad who was Polish, and I think I heard that they had lived in a Polish neighborhood in Chicago when they were young. Maybe my brothers could give some input on this. My mom learned to make several Polish meals. They are a big part of my childhood memories.

The ingredients for the pierogis are pretty basic. The only things you may need to go out and buy are cottage cheese and chives.

I have the recipe in her handwriting and I thought I would write it out word for word.
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Pierogis

4 cups flour
3 eggs
2 teaspoons salt
water
2lbs cottage cheese
chopped chives
salt and pepper
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To the flour add the eggs and salt and enough water to make dough easy to handle. (Oh, yes, when adding the eggs make a well in the flour, add them and stir into the flour). Roll out onto a floured surface. Use a saucer for pattern. (While you are rolling out the dough have a pan of water heating). Put some cottage cheese, (2T), on half of the circle, moisten edges. Fold over and press edges with a fork. When the water boils put no more than 3 or 4 at a time in the water. Cook gently about 20 minutes. With a slotted spoon take out of the water and put on a large plate or platter. Then fry in butter or margarine.
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(I just realized that it doesn’t mention that you mix the cottage cheese and chives together and you can add a little salt and pepper to taste).
Very filling! And not really that difficult.

Have a good day everyone!
Doris