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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



2 eggs
1 cup milk
3 cups all-purpose flour
1 teaspoon salt
2 cups drained cottage cheese
2 eggs
1 pinch salt


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.

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