Nan' cottage cheese pierogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 29
Ingredients
5 cups 1% cottage cheese drained1/4 cup egg beaters2 tbsp chives chopped or dried1 tsp garlic powderMix all above ingredientsDough2 cups white flour1 tsp baking powder1/4 cup egg beaters1/4 or as needed to form dough1/2 cup flour for rollingParkay fat free spray margerineThere will be extra dough left depending on how thick you make the dough.Wide mouth canning lid to cut dough out
Drain cottage cheese well( drippings can be used to make yogart or cream soups so save) add egg beaters, garlic and chopped chives and place to the side.
Dough
Place 2 cups of flour,baking soda and egg beaters in food processor and pulse a couple times start adding water slowly and pulse till it holds togetgher and to the sides of the container.
Roll dough out to desired thickness and cut out with a wide mouth canning lid on a well floured board. Place about 2 tblsp filling on each dough round and fold over pressing edges then using fork tines dipped in flour press edges together again. Place pierogies on well floured area and let sit for about 30 minutes to dry dough out slightly. In the mean time heat a large pan of water sprayed with non stick cooking spray on to cook . Make sure it's not at a rolling boil or perogies will fall apart if heat is too high. Pierogies will float to top cook 3 minutes longer then drain and spray with fat free parkay spray margerine to prevent sticking. They can either be wrapped and stored at this time, or fried, deep fried or just eat them cooked--great with sauteed onions.
Number of Servings: 29
Recipe submitted by SparkPeople user MOMOFPRE.
Dough
Place 2 cups of flour,baking soda and egg beaters in food processor and pulse a couple times start adding water slowly and pulse till it holds togetgher and to the sides of the container.
Roll dough out to desired thickness and cut out with a wide mouth canning lid on a well floured board. Place about 2 tblsp filling on each dough round and fold over pressing edges then using fork tines dipped in flour press edges together again. Place pierogies on well floured area and let sit for about 30 minutes to dry dough out slightly. In the mean time heat a large pan of water sprayed with non stick cooking spray on to cook . Make sure it's not at a rolling boil or perogies will fall apart if heat is too high. Pierogies will float to top cook 3 minutes longer then drain and spray with fat free parkay spray margerine to prevent sticking. They can either be wrapped and stored at this time, or fried, deep fried or just eat them cooked--great with sauteed onions.
Number of Servings: 29
Recipe submitted by SparkPeople user MOMOFPRE.
Nutritional Info Amount Per Serving
- Calories: 69.8
- Total Fat: 0.5 g
- Cholesterol: 1.6 mg
- Sodium: 188.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.3 g
- Protein: 6.4 g
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