Pierogi (Dumplings)

Serves: 6
Total Calories: 387


Soft Dough:
1 cup sour cream
12 eggs
1 tablespoon oil
1 teaspoon salt
2 1/2 cups flour

Cheese Filling:
2 egg yolk
1 tablespoon soft butter
1 pound farmers cheese (solid cottage cheese), mashed
1/4 teaspoon salt
1 tablespoon sugar


For Soft Dough:
Beat the first 4 ingredients. Mix in the flour, adding more flour, if necessary, until the dough forms a soft ball. Divide dough in half. On a floured board, roll each half of the dough into a thin sheet. Cut circles in the dough with a cutter 3 1/2– 4 inches in diameter.

For Cheese Filling:
Cream yolks and butter. Combine with other ingredients and mix. Put 1 teaspoon of filling on each dough circle, being careful to place it off center. Moisten the rim of the circle with water. Fold the unfilled side of the circle over the filling and press the edges of the resulting crescent firmly to seal them. Drop Pierogi into boiling salted water. Cook gently for 5 minutes. Remove with perforated spoon. Serve with melted butter and sautéed onions.

Never crowd or pile Pierogi: uncooked Pierogi stick to each other; when crowded or piled, cooked Pierogi become misshapen and heavy.

Nutritional Facts:

Serves: 6
Total Calories: 387
Calories from Fat: 153

This Pierogi (Dumplings) recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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