This is a pierogi?

Hi there. Today was quite a change from yesterday. I thought our weather would be warmer, but winter still wants to hang on.
As promised, I'll tell you my pierogi story. In our household, a pierogi was about 3-4 inches wide and 5-6 inches long. As a child, you could barely eat one. We did have a lot of leftovers. My grandmother made them filled with prunes or with cottage cheese. Our pierogi were coated in breadcrumbs and lightly toasted in butter/margarine in the frying pan. Then kept warm in the oven until supper. When I left home and lived in Brunswick, I worked at Parma General. On the menu were pierogi. My co-workers were so excited and I was looking forward to them as I had not had any in a while. I went up to the counter and placed my order---mmmmm pierogi, I thought. I was handed a plastic plate with three small, pale white doughy things covered in slices of onions. I looked at them and said "What the heck is this?" the girls replied "Pierogi!"
As I took my tray to the table, dismayed, I sat down looked at these poor, pale white doughy things and cut one open. "You're gonna love them!" I was told. Well, I ended up giving them away as I did not love them and never bought them again. I did, however, learn to like pierogies like this as well as the way grandma made them, but that first time--it was memorable.
Here's a great recipe for pierogi dough--easy to work with:
Makes approximately 40 pierogi

• 4 cups flour
• 5 Tablespoons sour cream or half n half
• 3/4 cup water
• 2 eggs
• 2 Tablespoons of oil

Mix all ingredients in order given in bowl or food processor till moistened. Remove from bowl and place in plastic wrap or bag and place in refrigerator for 10 mins. Take out and bring to room temperature. Cut into 4 pieces. Roll each piece on floured surface and cut with large biscuit cutter. Place filling in center and fold in half pinch edges togeter and place on cookie sheet covered with floured towel in single layer (You can slide this in the freezer now and freeze them for later) or set aside. Boil water in large pot with salt. Place pierogi in. Let pierogi float up to top of water and start timing for 5 mins. Take out and place on cookie rack. Now you can roll in plain breadcrumbs and coat them on both sides and replace on cookie rack until all are coated and then melt butter in heavy skillet and add pierogi and lightly brown on both sides OR you can cook them however you're used to cooking them.

Filling:

• 1 container of dry cottage cheese
• salt and pepper to taste
• 1 small finely diced onion
• margarine
• l egg

Saute onion in butter, cool. Mix together cottage cheese, salt, pepper, egg, onion. Set aside. Fill pierogi.

You can use whatever filling you want--they have prune filling (in the baking section) or use mashed potatoes and cheese or mashed potatoes with onions and cheese, or whatever you desire.

Hope you enjoy this recipe. I know you won't have bad luck like I did with my first pierogi dough because this one is great. Have fun! Happy Pierogi Eating! See what I cook up next.