Pierogi

Ingredients

Dough:

• 1 beaten egg yolk

• 1/4 cup water

• Pinch of salt

• 3/4 cup whole-wheat flour

  Filling:

• 5 Tbsp drained cottage cheese

• 1 slightly beaten egg white

• 1 1/2 tsp granulated sugar

• Pinch of salt

  Cabbage Sauce:

• 1 cup shredded red cabbage

• 1 clove garlic

• 2 Tbsp onion

• 1 cup of broth, or 1 cup water and 1 tsp bouillon

• 1 1/2 tsp sugar

• 1 Tbsp apple cider vinegar

• Pinch of salt

Tools Needed

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 whisk

• 1 circle cutter

• 1 fork

• 1 rolling pin

• 1 large saucepan

• 1 small saucepan

• Paper towels

Steps:

Cabbage Sauce

1. Melt butter in a small saucepan. Shred the cabbage and mince the onion and garlic. Add the onion and garlic to the saucepan and cook over medium heat until fragrant, 1 to 2 minutes.

2. Add the cabbage and cook for 2 minutes, stirring constantly. Add the broth, sugar, vinegar and salt, and bring to a boil. Reduce the liquid by half, around 5 minutes.

   Pierogi

3. Bring hot, salted water to a boil. While the water is heating, prepare the pierogi.

4. In a medium bowl, combine the egg yolk, water, and salt. Stir in the flour to make a stiff dough.

5. On a floured surface, knead the dough until smooth. Divide the dough in half. Using a rolling pin, roll one half of the dough out very thing, to less than 1/8-inch thick. Using the circle cutter, cut the dough into circles. Repeat with the remaining dough.

6. For the filling, stir together the cottage cheese, egg white, sugar, and salt.

7. To make the pierogi, place 1 teaspoon of cottage cheese filling on half of each circle. Fold the dough over the filling to form a half-circle and seal the edge with a fork. Set aside, but don’t stack. Repeat with the remaining dough and filling.

8. When the water is boiling, add the pierogi and cook for 8 to 10 minutes. Drain the pierogi on paper towels and transfer to a serving dish to keep warm. Serve topped with cabbage sauce.