Pierogi, also known as Verenyki

Pierogies are a type of dumpling stuffed with cottage cheese and served with heaps of fried onions and sour cream.

Pierogies evoke in me a mild love/hate response. They were definitely part of our childhood gastronomical experience, and while I didn’t find them terribly exciting (rather greasy with the fried onions, actually), they seemed to provoke fierce enthusiasm in the rest of the family. How could I go against that flow?

So, for you Pierogy lovers everywhere, here is the recipe:

  • 2 cups flour
  • 1/2 t salt
  • 1 egg
  • Water
  • 1/2 lb cottage cheese (can be mixed with coarsely-mashed potatoes)
  • 2 T sour cream
  • 2 eggs, beaten
  • 1/4 t salt
  • Fried onions and extra sour cream (optional)

For the dumpling envelopes:

Sift flour and salt into bowl; make a depression in center and drop in egg. Moisten with water to make stiff dough. Knead until smooth. Cover and let stand 30 minutes. Divide dough in half and roll to 1/8″ thick. Cut into 2-1/2 to 3″ circles.

For the filling:

Mash cottage cheese (and mashed potatoes if using)  with 2 T sour cream, eggs and salt. Mix well.


Place 1 heaping teaspoonful of cheese on lower half of circle; moisten edge of top half with water and fold. Press edges together.

Drop into a large kettle of boiling water. Cook for 5-7 minutes, counted after water returns to boiling.

Serve with fried onions and sour cream. Some people like to brown the drained pierogies with the fried onions in a pan before serving.