Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
12
Yield:
1 dozen
Ingredients
Directions
Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
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.
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.
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 |
