- 8-12 eggs (beaten)
- 1 tsp. salt
- add 2 cups flour until ball forms
- 1 large carton (lg. curd) cottage cheese
- 1 large can sauerkraut
- 1 tbs. sugar
- 1/2 small chopped onion
Boil sauerkraut with 1-2 tbs. sugar and a couple pinches of salt for 5 minutes. Drain and cool in strainer, add cottage cheese and let drain.
Roll 2 tbs. dough on floured surface. Put filling in and close up with floured fork. Boil for 2 minutes or until each floats.
Next fry in oiled skillet until brown and transfer to roaster with cream and onion for at least 1 hour.
Note: 18 eggs makes 40 pierogies; 12 eggs makes 30.