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About this recipe: These are pierogis filled with cottage cheese, boiled and usually eaten with a sour cream sauce and crispy bacon. This is an old family recipe, from relatives who were Russian Poles.

Mary Martin

Serves: 12 

  • 2 eggs
  • 225ml (8 fl oz) semi skimmed milk
  • 375g (13 oz) plain flour
  • 1 teaspoon salt
  • 450g (16 oz) cottage cheese, drained
  • 2 eggs
  • 1 pinch salt

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  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 10cm (4 in) squares.
  2. Bring a large pot of slightly salted water to the boil.
  3. 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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