Pierogi II

Pierogi II

14

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wo...

Most helpful critical review

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.

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 wo...

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

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 wi...

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

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.

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.

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. ...

this recepy askes for milk and ussualy i use water insted and add one egg to it. if dough is sticky try to add little more flour to it. its best if you knead it with your hands. i make mine with...

This was very simple and very good. I had a lot of cottage cheese (costco size) and needed to use it up. I used the dry type that was almost like try cream cheese. I added grated mozzarella c...