PIEROGI II

Pierogi II image

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.

Provided by Mary Martin

Categories Main Dish Recipes Dumpling Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 378 mg, Sugar 1.3 g