Hank found this recipe online while searching for new vegetarian meal ideas. This was surprisingly easy for such tasty, doughy cheesy goodness.
My favorite way to prepare pierogies is to fry some onions in a little butter, and to toss the pierogies into the pan after they are boiled for a quick fry with the onions. This dough would also probably be good with other fillings.

1 3/4 cups dry curd cottage cheese (don’t use the regular kind, it will be too watery – ricotta would work, too)
2 egg yolks
about 1/2 tsp. salt
chives or garlic scapes (optional)
2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 tablespoons vegetable oil (all we had was olive oil, and that worked fine, it didn’t taste too strong)
3/4 cup cold water

In a medium bowl, mix together the cottage cheese, egg yolks, 1/2 teaspoon of salt, and a bit of chives or other herbs if using. Set aside.
In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
Roll dough out on a lightly floured surface, about 1/8 thick, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
Bring a large pot of lightly salted water to a boil. Carefully drop the pierogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon.

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