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Pierogies

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Dough:




  • 8-12 eggs (beaten)

  • 1 tsp. salt

  • add 2 cups flour until ball forms


Filling:


  • 1 large carton (lg. curd) cottage cheese

  • 1 large can sauerkraut

  • 1 tbs. sugar

  • 1/2 small chopped onion


Boil sauerkraut with 1-2 tbs. sugar and a couple pinches of salt for 5 minutes. Drain and cool in strainer, add cottage cheese and let drain.



Roll 2 tbs. dough on floured surface. Put filling in and close up with floured fork. Boil for 2 minutes or until each floats.


Next fry in oiled skillet until brown and transfer to roaster with cream and onion for at least 1 hour.


Note: 18 eggs makes 40 pierogies; 12 eggs makes 30.

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