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My review
Cottage Cheese Perogies
BRIDY
"Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer."
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Ingredients
40 m servings 131 calsOriginal recipe yields 12 servings (1 dozen)
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Directions
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Prep
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Cook
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Ready In
- In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
- In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.
Nutrition Facts
Per Serving: 131 calories; 3.2 g fat; 17.8 g carbohydrates; 7.3 g protein; 37 mg cholesterol; 374 mg sodium. Full nutrition
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Reviews
Read all reviews 3542 Ratings
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Most helpful positive review
3/6/2007
My Polish grandmother did her cheese perogies with dry-curd cottage cheese. She would also sprinkle a sugar/cinnamon mix over the dry-curd cottage cheese right before sealing the perogies !!!!!...
Most helpful critical review
1/2/2006
Like previous reviewer mentioned, they fall apart while cooking. I found that if you managed to close them without any leaking towards the edges (which was difficult) they stayed shut while cook...
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3/6/2007
My Polish grandmother did her cheese perogies with dry-curd cottage cheese. She would also sprinkle a sugar/cinnamon mix over the dry-curd cottage cheese right before sealing the perogies !!!!!...
10/17/2008
This was a fantastic recipe. The dough was very easy to make and work with. I used Michigan brand cottage cheese (dark blue tub) as it has a very low amount of moisture in it and it has small ...
9/6/2011
You can make your own cottage cheese. Buy a half gallon of buttermilk. Cook it on low till you can spoon out curds.(It takes maybe 2 hours). Cook on high just till it boils, take off heat and le...
1/2/2006
Like previous reviewer mentioned, they fall apart while cooking. I found that if you managed to close them without any leaking towards the edges (which was difficult) they stayed shut while cook...
10/11/2009
This is a great recipe! The baking powder addition makes the dough easier to roll out. Good idea. I beat lightly, together 1/4 cup of water + one egg and brush this onto my dough before filling ...
11/10/2007
This batch of perogies is possibly the most wonderful food I've ever made by myself. I gave it a 4-star rating because it needs some adjustments to get it that way. After reading another review,...
2/20/2010
Farmers cheese can be used in place of dry-curd cottage cheese. It's so much easier to find.
6/16/2007
This is a good recipe although I believe it takes alot of practice to make a good seal on the perogies and handling the dough with ease. My Ukranian mother-in-law made wonderful perogies but af...