Pierogis
Recipe from
Better Homes and Gardens
These little cheese-filled noodle pouches are a Polish Christmas tradition.
Servings:
Makes 7 servings.
Total Time:
50 mins
Ingredients
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1beaten egg yolksee savings
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1/2 cupwatersee savings
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1/4 teaspoonsaltsee savings
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1-1/2 cupsall-purpose floursee savings
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3/4 cupcream-style cottage cheese, drainedsee savings
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1slightly beaten egg whitesee savings
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1 tablespoonsugarsee savings
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1/8 teaspoonsaltsee savings
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1 cupchopped onionsee savings
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3 tablespoonsmargarine or buttersee savings
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Directions
1.
In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles.
2.
For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling.
3.
Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm.
4.
Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels.
5.
Transfer to a serving dish; keep warm. Repeat until all are cooked. Serve pierogis topped with cooked onions. Makes 7 servings.
Nutrition information
Per serving: Calories 149, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 34 mg, Sodium 221 mg, Carbohydrate 25 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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