- drain the ricotta; over fine mesh strainer or cheesecloth - in a large bowl mix together the dough ingredients - knead the dough until smooth - cover it with clean kitchen towel and let it rest for 30 minutes - in a medium size bowl mix the filling ingredients
- roll the dough into about 1/8-inch thickness. - cut out 3 inch circles - place a spoonful of the filling in the center of the circle & seal it tight - cook pierogis in boiling water - remove using slotted spoon, drain and enjoy
- with melted butter and onions - with a dollop of sour cream - topped with bacon or mushroom sauce - with a green salad or roasted veggies - garnished with fresh herbs