Pierogi II Recipe - Allrecipes.com
Pierogi II Recipe
  • READY IN 30 mins

Pierogi II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 pierogi Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2008

This is quite an old, "traditional" Russian food. "Pirogi" simply means "pie." If you make a regular pie, this is the word you should use. Pirogi are usually baked. "Pirozhki" is a diminutive word for "pirogi" and means "little pie" or can even be equated with the word for a "turnover." These can be baked or fried. "Vareniki," usually refers to a type of a dumpling or the preparation of "pirozhki" by boiling. Russian vareniki are boiled and then, sometimes after that, are also quickly fried in butter so tat they don't stick together as much.

 
Most Helpful Critical Review
Jan 01, 2007

I tried this recipe twice and could never get the dough to work. I only have a hand held mixer which may have been the problem.

 

15 Ratings

Jun 22, 2003

I love this receipe!!! The whole thing is that they didn't rate this receipe, because they didn't know how easy it was!!!

 
Oct 05, 2006

This made very delicious pierogis but I found the dough difficult to work with, as I have carpel tunnel and it was nearly impossible to combine on my own. I would imagine a kitchen aide mixer with a dough attachment would make this a breeze, I wish I woulda been warned!

 
Jan 20, 2009

This is the recipe my Mom used to make. The only difference being that she added some dill to the cottage cheese filling.

 
Dec 07, 2006

Just the way my Baba made them. Takes some time to roll and fill them all but well worth it. We like melted butter and fried onions on ours.

 
Jan 11, 2011

This dough seemed very difficult to work with. But the filling is delicious! I added chopped onion with the cottage cheese and egg mixture and I'm very surprised how tasty it is.

 
Nov 11, 2003

This is a great recipe! My family loves pierogis and this recipe makes it easy. I use a potato and cheddar cheese filling instead of the cottage cheese since that's how we've always had them. I've made double batches and frozen half, but the dough isn't the same once it's been frozen.

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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