Cinnamon Cheese Pierogi

Homemade Cheese – Takes Several Days
            Find 1 – 2 gallons of non-pasteurized milk from local dairy
Place milk in cleaned crock type bowls in place on counter or table
Place a good cover cloth over bowl of milk
After 3 days, gather cream from milk and leave rest in bowl for 2 extra days
After contents sour and lumpy, drain milk/water from cheese
Scald cheese
Use tightly netted strainer or cloth sack to drain all remaining water

Make Pierogi Dough

                    2 ½ cup Flour
½ Tbsp Salt
1 Egg
½ cup Cold Water

Sift flour onto bread board
Sprinkle ½ tablespoon of salt
Add egg
Work ingredients into dough and adding cold or lukewarm water as needed
Work dough on flour board until firm and smooth.
Dough cannot be dry or crumbly or damp and sticky
Roll into ball and let stand for 10 minutes under a warm bowl

Add Favorite Filling

             Sprinkle cinnamon generously into cheese
Add regular or brown sugar to taste
Optional add raisins
Mix ingredients well
Take 1/3 of dough at a time and roll out thin
Cut dough into 2 – 3 inch squares
Place a Tbsp of filling on each square slightly off center
Fold in half and press edges together with clean fingers
Crimp edges to seal well
Drop small batches of pierogi into a fairly large pot of boiling salted water

After boiling resumes, reduce heat to slow boil
Cook for 10 minutes
Test for dough being done
Remove to pan and cool with cold water

Cooked, drained and cooled pierogi can be frozen in freezer bags
Thaw at room temperature

Place in skillet with real butter to brown on both sides
Serve hot and divide so everyone gets some good eating

The Best Polish Pierogi in the World