Pierogi II recipe

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Ingredients

2 eggs
1 cup milk
3 cups all-purpose flour
1 teaspoon salt
2 cups drained cottage cheese
2 eggs
1 pinch salt

Nutrition Info

186.4 calories
carbohydrate: 25.9 g
cholesterol: 69.3 mg
fat: 4.1 g
fiber: 0.8 g
protein: 10.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 378 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil.

  2. In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares with cottage cheese mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface.

Recipe Yield

12 pierogi

Recipe Note

These are dough pockets filled with cottage cheese, boiled and served with sour cream gravy. My step-grandmother was Russian/Polish and she made these but we called them Vereneke. If desired, serve with sour cream that is heated but not boiling, and crisp fried bacon.

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