Pierogi
II
These
are dough pockets filled with cottage cheese, boiled and served with sour cream
gravy. My step-grandmother was Russian/Polish and she made these
but we called them
Vereneke. If desired, serve with sour
cream that is heated but
not boiling, and crisp fried bacon.
Prep Time: approx. 20
Minutes. Cook Time: approx. 10
Minutes. Makes 12 pierogi ( 12
servings).
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| 2
eggs 1 cup milk 3 cups all-purpose flour 1 teaspoon salt |
2
cups drained cottage cheese 2 eggs 1 pinch salt |
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Directions
1 In a medium bowl, combine 2 eggs, milk, flour
and salt
and mix together to make a soft dough.
Roll out thinly
enough to make about twelve 4 inch
squares. Meanwhile, bring
a large pot of slightly salted water
to a boil.
2 In a medium bowl, combine cheese, 2 eggs and
salt. Mix
together and fill dough squares with
cottage cheese mixture.
Pinch sides together to seal and drop
in boiling water. Cook
for about 8 to 10 minutes or until the
squares rise to the
water's surface.