Lazy Pierogi

Lazy Pierogi might be just the Eastern European recipe you are searching for. For 82 cents per serving, you get a hor d'oeuvre that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 294 calories, 14g of protein, and 21g of fat per serving. If you have butter, flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. 8 people were glad they tried this recipe. It is brought to you by Taste of Home. Overall, this recipe earns a not so tremendous spoonacular score of 15%. If you like this recipe, you might also like recipes such as Mom’s Lazy Pierogi, Pierogi, and Pierogi.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

3 tablespoons butter, melted, divided

2 cups (16 ounces) small curd cream-style cottage cheese

2 eggs

1-1/4 cups all-purpose flour

1 small onion, chopped

1 teaspoon salt

Sour cream

Equipment:

bowl

dutch oven

slotted spoon

paper towels

frying pan

Cooking instruction summary:

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 butter until lightly browned. Serve with sour cream. Yield: 10 servings. Originally published as Lazy Pierogi in ReminisceApril/May 2009, p 48 Nutritional Facts 4 pierogi (calculated without sour cream) equals 150 calories, 7 g fat (4 g saturated fat), 58 mg cholesterol, 457 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter.

2. 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.

3. Remove with a slotted spoon to paper towels to drain; cool slightly.

4. In a large skillet, saute onion and pierogi in remaining butter until lightly browned.

5. Serve with sour cream.


Nutrition Information:

Quickview
292k Calories
14g Protein
21g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
292k
15%

Fat
21g
33%

  Saturated Fat
11g
75%

Carbohydrates
10g
4%

  Sugar
0.71g
1%

Cholesterol
96mg
32%

Sodium
576mg
25%

Get Enough Of These
Protein
14g
28%

Calcium
346mg
35%

Selenium
7µg
10%

Vitamin B2
0.13mg
7%

Folate
29µg
7%

Vitamin B1
0.11mg
7%

Manganese
0.1mg
5%

Phosphorus
47mg
5%

Vitamin A
227IU
5%

Iron
0.77mg
4%

Vitamin B3
0.77mg
4%

Vitamin B5
0.24mg
2%

Vitamin B12
0.12µg
2%

Vitamin D
0.29µg
2%

Fiber
0.46g
2%

Vitamin B6
0.04mg
2%

Zinc
0.26mg
2%

Vitamin E
0.25mg
2%

Potassium
53mg
2%

Copper
0.03mg
1%

Magnesium
5mg
1%

covered percent of daily need
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