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Leniwe Pirogi (Cottage Cheese Dumpling)
- 1 lb. Cottage cheese
- 3 eggs
- 1 ¼ cups flour (about)
- 3 teaspoons salt (about)
Force cheese through sieve or colander; rub thoroughly until free from lumps. Add eggs, salt and enough flour to make a rather thick dough. Mix thoroughly. Drop by tablespoonsfuls into salted boiling water. When they rise to the surface, lift from water with straining spoon or gently strain through a colander.
Brown a medium-sized onion, sliced, in about 4 tablespoons butter and pour over pirogi.
March 7th, 1956- Mrs. Dabrowski- International Institute (Buffalo?)
Printable copies:
leniwe pirogi 3×5 card
leniwe pirogi 4×6 card
leniwe pirogi full page
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
