Pierogi II

Pierogi II

14
Mary Martin 0

"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."

Ingredients 30 m {{adjustedServings}} servings 186 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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 14

  1. 15 Ratings

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Anyse Joslin
7/1/2008

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.

LUX
6/22/2003

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

Sarah Gartland
10/5/2006

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!