Pierogi Fillings.Plain Cottage Cheese Filling
- 4 to 5 cups of fresh cottage cheese
- 2 whole eggs, slightly beaten
- Salt to taste
- NOTE: If you use very dry cottage cheese, mix it with couple tablespoons of sour cream to get soft, easy mixable cheese mixture.
Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal each pierogi. In a pot of boiling, salted water, cook the pierogi for about 4 to 5 minutes, or until they float. Remove from the water and drain. Place them in serving dish with melted butter and serve warm.