Aunt Norma Sawatski’s Pierogi Recipe
Aunt Norma Sawatski’s Pierogi Recipe Cheese mixture: 1/2 # dry cottage cheese (may be called dry farmer’s cheese-looks like cottage cheese with no liquid. I have also tried a smooth farmer’s cheese-didn’t work as well) Finely chopped white onion-if you use the frozen chopped onions, chop, thaw and drain first Finely chopped green pepper-if you use the frozen chopped pepper, chop, thaw and drain first 1 large egg Salt and pepper Dough mixture: 3 cups flour (Pillsbury makes a softer dough, Gold Medal a firmer dough) 1 ½ teas salt ¼ pound butter About ¾ cup water Mix with hand mixer. Do not knead dough. Just make a ball and when it all sticks together, roll it out. Dough and cheese mixtures can be made the night before and refrigerated. Wrap dough in plastic wrap so it doesn’t dry out. I prefer not to make the dough the night before. It doesn’t dry out but gets too hard. Boil a large p
