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!!!!!! Fry in butter. Eat plain or with sour cream. Out of this world taste! F.Y.I. - "DRY-CURD" is hard to find. Call around to your stores to see if they have it or can order it for you. You will see it next to the regular cottage cheese.
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 curds. I also added white pepper and sea salt in the mix. I boiled them and then cooked them in a frying pan with a little butter to give them a crispy coating that my family loves. I got 19 out of the batch I made.
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 let it stand for 3 hours. Use a colander with small holes to seperate the cheese from the juice. Ready to use.
I also use milk instead of water for the dough.
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 cooking. Tasted great though a good alternative to regular poatoe perogies. Ate them once with butter and cheese the other time with tomato sauce.
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 and sealing. This helps to keep the perogies sealed. I highly recommend buying a HunkieBill's Perogy maker (originated in Winnipeg). This wonderful kitchen gadget makes 18 perogies in 5 easy steps. 1.Roll out dough and place on perogie maker. 2.Fill pockets. 3. Roll out another dough and place on top. 4.Press together and cut with rolling pin. 5. Remove excess dough and tap finished perogies from perogy maker! You can order one online.
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 I made this batch half boiled and half pan fried to test it out. It's true the boiled ones turned to soup and were edible but not that tasty. The fried ones are amazing though! I added pepper italian seasonings and parmesan cheese to the filling and panfried them in olive oil for a few minutes. They broke but still turned out really wonderfully. Pan-frying in olive oil made them really crispy and fluffy but not too oily. They still had a little floury feel on the outside too. I highly recommend frying instead of boiling. I've never had perogies before! Thanks so much for this recipe!
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 after boiling and draining them she would top them with boiled whipping cream that had fresh dill sliced onion and salt and pepper incorporated! This is an additional extra flavor enhancement and delicious (and I don't even like dill!)
Farmers cheese can be used in place of dry-curd cottage cheese. It's so much easier to find.
Well for my first venture into perogies this went very well. The mix was easy so these did not take very long to do. Thanks. Boyfriend thinks they are awesome.
