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:
covered percent of daily need
