Pierogi Recipe


MethodMain Ingredient


 Beaten egg1
 Water1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 All purpose flour3 Cup (48 tbs)
 Creamy cottage cheese1 1⁄2 Cup (24 tbs), drained
 Egg yolk1 , beaten
 Butter/Margarine7 Tablespoon
 Sugar1 1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Chopped onion1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2496 Calories from Fat 922

% Daily Value*

Total Fat 105 g161.1%

Saturated Fat 62.1 g310.4%

Trans Fat 0 g

Cholesterol 660 mg

Sodium 2144.2 mg89.3%

Total Carbohydrates 317 g105.7%

Dietary Fiber 12.8 g51.4%

Sugars 21.9 g

Protein 67 g133.3%

Vitamin A 61.7% Vitamin C 19.7%

Calcium 16.5% Iron 106.1%

*Based on a 2000 Calorie diet


In a bowl combine egg, water, and salt.
Stir in flour to make a stiff dough.
Knead till smooth.
On floured surface roll till less than 1/8 inch thick.
Cut into 3-inch circles.
Combine cottage cheese, egg yolk, / tablespoon of the butter, sugar, and salt.
To make pierogi, place 1 teaspoon cottage cheese filling off-center on each circle.
Fold dough over to form half-circle; seal with tines of fork.
Set aside.
Cook onion in 6 tablespoons butter till lightly browned, about 20 minutes.
Keep warm.
Meanwhile, in large kettle bring 12 cups salted water to boiling.
Add 10 to 12 pierogi; cook 8 to 10 minutes.
Drain on paper toweling.
Transfer to serving dish; keep warm.
Repeat till all are cooked.