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."

Ingredients

30 m servings 186 cals
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Original recipe yields 12 servings

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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

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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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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...