1 lb farmer’s cheese*
1 cup flour
1/2 tsp salt
Mash the farmer’s cheese. Separate the eggs. Add the yolks to the farmer’s cheese along with the salt. Mix together. Add the flour and blend.
In a separate bowl, whisk the egg whites until frothy. Blend into the cheese mixture and mix in well.
Put on a floured surface and roll the dough into a thick rope about 2″ in diameter.
Cut into 2″ pieces.
Drop pierogi into a pot of boiling water. Boil gently for a few minutes until they float. (I like to cover the pot for a minute or so – the pierogi tend to plump more this way)
Drain well and put in a frying pan with melted butter. Cook till crisp if you like or just lightly warm. Your choice!
*if you cannot find farmer’s cheese, drain some small curd cottage cheese overnight in a cheesecloth lined sieve to remove as much water as possible.