Lazy Pierogi

1. 1

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

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

3. 3

   In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.