Nan' cottage cheese pierogies
Nutritional Info
- Servings Per Recipe: 29
- 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
View full nutritional breakdown of Nan' cottage cheese pierogies calories by ingredient
Introduction
My mom made these for all eight of us growing up. They were a lot of work but Oh so good! My mom made these for all eight of us growing up. They were a lot of work but Oh so good!Number of Servings: 29
Ingredients
-
5 cups 1% cottage cheese drained
1/4 cup egg beaters
2 tbsp chives chopped or dried
1 tsp garlic powder
Mix all above ingredients
Dough
2 cups white flour
1 tsp baking powder
1/4 cup egg beaters
1/4 or as needed to form dough
1/2 cup flour for rolling
Parkay fat free spray margerine
There will be extra dough left depending on how thick you make the dough.
Wide mouth canning lid to cut dough out
Directions
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.