These tender little dumplings, with a mild cheese flavor, are delicious and a great side dish for any meat dish. —Jo Keller, Lorain, Ohio
Lazy Pierogi
Ingredients
- 2 cups small-curd cream-style cottage cheese
- 2 large eggs
- 1-1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons butter, melted, divided
- 1 small onion, chopped
- Sour cream
Directions
- In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter.
- In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly.
- In a large skillet, saute onion and pierogi in remaining 2 Tbsp. butter until lightly browned. Serve with sour cream.
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