We got home and a few days later both T and I were contemplating driving back to the restaurant for another helping of doughy goodness. I set out to find a recipe that would keep us from driving 45 minutes every couple of days.
After tweaking and fine tuning we came up with this little gem. Oh there is no doubt we will be making the trek again for pierogies and pie, but at least we have these that come pretty darned close.
Dough:
One 8 ounce tub of sour cream
3 cups all purpose flour
3 eggs
1/4 tsp salt
1 tbsp baking powder
Filling:
2 cups dry curd cottage cheese (you can get this at Safeway)
1 egg yolk
1 tsp salt
pepper to taste
White Gravy
1/4 cup melted butter
1 cup sour cream
1/4 cup thinly sliced onion
2 tbsp bacon bits
Dough:
Mix together sour cream and eggs until smooth. Mix together dry ingredients and then into the sour cream/egg mixture. Add more flour as need to form a slightly sticky dough. Roll out on roulepat or very lightly floured surface. You want it to stick slightly to the board to make it a little easier to get the dough nice and thin. Cut out with a drinking glass.
Mix together all ingredients for the filling and spoon a portion into the cut out dough circles.
Press together the edges to seal in the filling. I found that I would press together the edges with my fingers and then use a fork to make sure I had it sealed well.
To cook just drop them into salted boiling water for 5 minutes or so, or until dough is soft.
To make the gravy.
Add the sour cream to the melted butter in a sauce pan and whisk until smooth. Add sliced onion and bacon and allow to simmer for about 5 to 7 minutes.
Boil as many as you want and add the gravy on top. You don't need much gravy, it is rich, but man alive it is GOOD!
**Pierogies can be made, frozen and dropped into boiling water and cooked for about 10-12 minutes, which makes this a perfect recipe to do in advance**
