Cottage Cheese Pierogi Dumplings

1. 1

   In a medium bowl, mix the cottage cheese, egg yolks, and 3/4 teaspoon salt; set aside.

2. 2

   In a separate bowl, whisk together the flour, remaining 1 teaspoon salt, and baking powder. Add the cold water and oil; mix or knead until a smooth dough forms.

3. 3

   On a lightly floured surface, roll out the dough; cut into 3-inch circles with a glass, can, or cookie cutter. Spoon some cottage cheese filling onto each circle. Fold each in half and pinch the edges to seal.

4. 4

   Bring a large pot of lightly salted water to a boil. Gently lower the pierogies into the water; cook until they float, 3 to 4 minutes. Lift them out with a slotted spoon; set on a cooling rack over a baking sheet to drain.

• Calories 151.67 kcal Moderate
• Protein 7.69 g Moderate
• Carbs 19.05 g Moderate
• Total Fat 4.85 g Moderate
• Saturated Fat 1.66 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 45.4 mg Moderate
• Sodium 146.98 mg Moderate
• Fiber 1.09 g Low Source
• Sugar 2.04 g Low Source
• Added Sugar 0.62 g Low Source
• Calcium 32.4 mg Low Source
• Iron 1.27 mg Low Source
• Potassium 50.16 mg Low Source
• Vitamin A 9.65 mcg_rae Low Source
• Vitamin C 0.04 mg Low Source
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten