Ingredients

2 cups dry-curd cottage cheese (Farmer’s Cheese)

3 cups all-purpose flour, plus extra for dusting

2 large eggs, beaten

1/2 cup water (adjust as needed)

1 teaspoon salt (divided)

4 tablespoons butter, for frying

1 medium onion, finely chopped

2 tablespoons fresh dill or chives, chopped (optional)

Instructions

Step 1: In a large bowl, whisk 3 cups of flour with 1/2 teaspoon salt. Make a well in the center and add the beaten eggs and 1/2 cup water. Mix until a shaggy dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Cover the dough and let it rest for 10 minutes.

Step 2: In a medium bowl, combine the dry-curd cottage cheese with the remaining 1/2 teaspoon salt and chopped herbs if using. Adjust the seasoning to your taste.

Step 3: Divide the rested dough in half. Roll out one portion to 1/8-inch thickness on a floured surface. Cut the dough into 3-inch circles using a cutter or glass.

Step 4: Place about 1 tablespoon of the cheese filling in the center of each dough circle. Moisten the edges with water, fold the dough over the filling, and press to seal. Crimp the edges with a fork to ensure they are well sealed.

Step 5: Bring a large pot of salted water to a boil. Cook the perogies in batches by dropping them into the boiling water. When they float to the surface, continue cooking for 2 more minutes. Remove with a slotted spoon and set aside.

Step 6: Melt the butter in a skillet over medium heat. Sauté the chopped onions until translucent. Add the boiled perogies and fry them until golden brown, about 2 minutes per side.

Step 7: Serve the perogies hot, garnished with fresh herbs and a dollop of sour cream or your favorite toppings.

Storage

Store cooked perogies in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté them in butter or warm in a microwave until heated through. You can also freeze boiled but unfried perogies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Cook from frozen by adding an extra minute to the boiling time.

FAQs

Can I use a different type of cheese for the filling?

Yes, you can substitute dry-curd cottage cheese with Farmer’s cheese or ricotta for a similar texture and flavor. Just ensure the cheese is not too wet to prevent soggy dough.

How do I prevent perogies from sticking together when boiling?

Boil perogies in plenty of salted water and stir gently to keep them separated. Cook in batches if needed and remove them as soon as they float and cook for an additional 2 minutes.