Ingredients
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1 ¾ cups dry-curd cottage cheese
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2 egg yolks
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1 ¾ teaspoons salt (Optional), divided
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2 cups all-purpose flour
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½ teaspoon baking powder
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¾ cup cold water
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2 tablespoons vegetable oil
Directions
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Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
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Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
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Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
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Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.
Nutrition Facts (per serving)
| 131 | Calories |
| 3g | Fat |
| 18g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 37mg | 12% |
| Sodium 374mg | 16% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 7g | 15% |
| Calcium 62mg | 5% |
| Iron 1mg | 6% |
| Potassium 81mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
