These are dough pockets filled with cottage cheese, boiled and served with sour cream gravy. My step-grandmother was Russian/Polish and she made these but we called them Vereneke. If desired, serve with sour cream that is heated but not boiling, and crisp fried bacon.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil.

    Advertisement
  • In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares with cottage cheese mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface.

Nutrition Facts

186.4 calories; protein 10.7g 21% DV; carbohydrates 25.9g 8% DV; fat 4.1g 6% DV; cholesterol 69.3mg 23% DV; sodium 378mg 15% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2008
This is quite an old "traditional" Russian food. "Pirogi" simply means "pie." If you make a regular pie this is the word you should use. Pirogi are usually baked. "Pirozhki" is a diminutive word for "pirogi" and means "little pie" or can even be equated with the word for a "turnover." These can be baked or fried. "Vareniki " usually refers to a type of a dumpling or the preparation of "pirozhki" by boiling. Russian vareniki are boiled and then sometimes after that are also quickly fried in butter so tat they don't stick together as much. Read More
(18)

Most helpful critical review

Rating: 2 stars
01/01/2007
I tried this recipe twice and could never get the dough to work. I only have a hand held mixer which may have been the problem. Read More
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/01/2008
This is quite an old "traditional" Russian food. "Pirogi" simply means "pie." If you make a regular pie this is the word you should use. Pirogi are usually baked. "Pirozhki" is a diminutive word for "pirogi" and means "little pie" or can even be equated with the word for a "turnover." These can be baked or fried. "Vareniki " usually refers to a type of a dumpling or the preparation of "pirozhki" by boiling. Russian vareniki are boiled and then sometimes after that are also quickly fried in butter so tat they don't stick together as much. Read More
(18)
Rating: 5 stars
06/22/2003
I love this receipe!!! The whole thing is that they didn't rate this receipe because they didn't know how easy it was!!! Read More
(16)
Rating: 4 stars
10/05/2006
This made very delicious pierogis but I found the dough difficult to work with, as I have carpel tunnel and it was nearly impossible to combine on my own. I would imagine a kitchen aide mixer with a dough attachment would make this a breeze, I wish I woulda been warned! Read More
(10)
Advertisement
Rating: 5 stars
12/07/2006
Just the way my Baba made them. Takes some time to roll and fill them all but well worth it. We like melted butter and fried onions on ours. Read More
(6)
Rating: 5 stars
01/20/2009
This is the recipe my Mom used to make. The only difference being that she added some dill to the cottage cheese filling. Read More
(6)
Rating: 5 stars
11/11/2003
This is a great recipe! My family loves pierogis and this recipe makes it easy. I use a potato and cheddar cheese filling instead of the cottage cheese since that's how we've always had them. I've made double batches and frozen half but the dough isn't the same once it's been frozen. Read More
(5)
Advertisement
Rating: 4 stars
01/11/2011
This dough seemed very difficult to work with. But the filling is delicious! I added chopped onion with the cottage cheese and egg mixture and I'm very surprised how tasty it is. Read More
(5)
Rating: 4 stars
02/02/2009
This was very simple and very good. I had a lot of cottage cheese (costco size) and needed to use it up. I used the dry type that was almost like try cream cheese. I added grated mozzarella cheese (about a cup) and small chucks of old cheddar just to give some variety. Read More
(4)
Rating: 4 stars
09/14/2010
this recepy askes for milk and ussualy i use water insted and add one egg to it. if dough is sticky try to add little more flour to it. its best if you knead it with your hands. i make mine with mashed potatoes. when you make perogis try not to get potatoes into the seems. otherwise the potatoes will leak out. i make my dough round not square. on top i use fried bacon. sometimes nicely browned onions and sourcream. make sure you add some butter to prevent from sticking when you take it out of the water. they are also very tasty when fried in little bit of butter next day. Read More
(4)
Rating: 2 stars
01/01/2007
I tried this recipe twice and could never get the dough to work. I only have a hand held mixer which may have been the problem. Read More