Baked Pierogi

Ingredients

750g plain flour

500 ml acidophilus milk Sabi

2 teaspoons baking soda

2 teaspoons salt

250 g Sabi butter

Poppy seed filling:

200 g poppy seeds

granulated sugar

plum jam

a little boiling semi-skimmed milk Sabi

Cottage cheese filling:

200g soft curd cheese Sabi

1 egg

granulated and vanilla sugar to taste

Topping:

Sabi butter

breadcrumbs

powdered sugar

Side dish:

bifidus milk Sabi

Procedure

Mix flour, acidophilus milk, baking soda, and salt to make dough, roll out to 0.5 cm thickness. Cut into squares, fill alternately with poppy seed or cottage cheese filling, fold and seal edges tightly. Place on a greased baking sheet. Bake at 170°C for 8-10 minutes until light pink. Place baked pierogi in a bowl. Before serving, briefly boil in boiling water. Drain and pour with melted butter, sprinkle with topping (optional). Bifidus milk is a great side dish.

Poppy seed filling:

Grind poppy seeds and sweeten with sugar. Heat milk and when boiling, pour over poppy seeds. Add plum jam to taste and make a thick filling.

Cottage cheese filling:

Cottage cheese is mashed by hand into small pieces, add egg, granulated and vanilla sugar to taste, and mix well.

Topping:

Melt butter in a pan, add breadcrumbs and stir to combine into a crumbly mixture. When cooled slightly, add powdered sugar to taste.