Lunch: Lazy Pierogi Recipe

Ingredients

2 cups (16 ounces) small curd cream-style cottage cheese
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted, divided
1 small onion, chopped
Sour cream

Instructions

In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter.
In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly.
In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

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