Polish Cheese "Pockets" Recipe
Ingredients
| 1 12 ounce carton cottage cheese, drained and sieved | ||
| 2 slightly beaten egg yolks | ||
| 1 tablespoon soft butter or margarine | ||
| 1 tablespoon sugar Dash salt | ||
| Eggs | 2 , beaten (Pockets:) | |
| Salt | 1 Teaspoon (Pockets:) | |
| Milk | 1/4 Cup (16 tbs) (Pockets:) | |
| All purpose flour | 2 Cup (16 tbs), sifted (Pockets:) | |
Directions
Combine cottage cheese, egg yolks, butter, sugar, and salt.
Set filling aside.
Combine eggs, salt, and milk.
Add flour to make a stiff dough.
Divide dough in half.
On floured surface, roll each half very thin in a 16x10 inch rectangle; cut rectangle in half crosswise.
On one rectangle of dough drop rounded teaspoons of filling in rows, 2 inches apart.
Place remaining dough atop.
Using wooden spoon handle, press dough together firmly between mounds of filling.
Cut apart on press marks.
Press edges of dough together with fork.
Fry or cook in boiling water and serve as directed below.
Makes 32 Pierogi.
To fry: In heavy skillet, melt 2/3 cup butter or margarine; add 6 tablespoons dry bread crumbs.
Fry Pierogi till golden brown, about 5 minutes per side.
Serve hot, topped with cherry preserves.
To cook in boiling water: Puffs may be cooked in boiling salted water about 12 to 15 minutes or till tender.
Drain, pour melted butter over, sprinkle with cinnamon and sugar, and serve hot or you may fill 4 inch circles of dough.
Fold in half circles, seal, and cook.
Set filling aside.
Combine eggs, salt, and milk.
Add flour to make a stiff dough.
Divide dough in half.
On floured surface, roll each half very thin in a 16x10 inch rectangle; cut rectangle in half crosswise.
On one rectangle of dough drop rounded teaspoons of filling in rows, 2 inches apart.
Place remaining dough atop.
Using wooden spoon handle, press dough together firmly between mounds of filling.
Cut apart on press marks.
Press edges of dough together with fork.
Fry or cook in boiling water and serve as directed below.
Makes 32 Pierogi.
To fry: In heavy skillet, melt 2/3 cup butter or margarine; add 6 tablespoons dry bread crumbs.
Fry Pierogi till golden brown, about 5 minutes per side.
Serve hot, topped with cherry preserves.
To cook in boiling water: Puffs may be cooked in boiling salted water about 12 to 15 minutes or till tender.
Drain, pour melted butter over, sprinkle with cinnamon and sugar, and serve hot or you may fill 4 inch circles of dough.
Fold in half circles, seal, and cook.
Chef
