Cheese Pierogi Filling
This is a three-cheese-and-egg filling for pierogi that takes about two minutes to mix. Farmer's cheese gives it a dry, crumbly body that stays put inside the dough, while cream cheese adds smoothness and the egg and flour bind it so it does not leak when boiled. It suits anyone filling their own dumplings, and the recipe explains how to handle a cottage cheese substitute.
Instructions
Put the farmer's cheese, cream cheese, egg and flour together in a large bowl. If your farmer's cheese is unsalted, also add 1 tsp salt.
Mash everything together with a fork or a sturdy spoon until the mixture is evenly combined and no streaks of egg or pockets of cream cheese remain. The filling should hold together as a thick, spoonable paste.
If you had to use dry-curd cottage cheese in place of farmer's cheese, drain off all the excess liquid before mixing, or the filling will be too wet to seal inside the dough.
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