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Lazy Pierogi

These tender little dumplings, with a mild cheese flavor, are delicious and a great side dish for any meat dish. —Jo Keller, Lorain, Ohio
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    10 servings

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 butter until lightly browned. Serve with sour cream.
Nutrition Facts
4 pierogi: 150 calories, 7g fat (4g saturated fat), 58mg cholesterol, 457mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

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