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.
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Leon
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
galhall
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.
Reviews
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
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.