Lazy Pierogi Recipe
Lazy Pierogi Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These tender little dumplings, with a mild cheese flavor, are delicious and a great side dish for any meat dish.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 2 cups (16 ounces) small curd cream-style cottage cheese
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons butter, melted, divided
  • 1 small onion, chopped
  • Sour cream

Directions

In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter.
In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly.
In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream. Yield: 10 servings.
Originally published as Lazy Pierogi in Reminisce April/May 2009, p 48

Nutritional Facts

4 each: 150 calories, 7g fat (4g saturated fat), 58mg cholesterol, 457mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Popular Videos

  • 2 cups (16 ounces) small curd cream-style cottage cheese
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons butter, melted, divided
  • 1 small onion, chopped
  • Sour cream
  1. In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter.
  2. In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly.
  3. In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream. Yield: 10 servings.
Originally published as Lazy Pierogi in Reminisce April/May 2009, p 48

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MY REVIEW
Leon User ID: 9175249 266274
Reviewed May. 24, 2017

"Very authentic Polish recipe. .Another Polish practice is to roll these in bread crumbs before frying in butter and onions. bread crumbs give a nice crispness. Thanks for not calling these PIEROGIES. Pierogi is already plural, the singular is pierog"

MY REVIEW
galhall User ID: 5787404 210834
Reviewed Apr. 11, 2011

"Nice and easy recipe, I would add some cheddar cheese for more flavour. Will play with some spices as well and see what I can come up with."

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