Description
These Cottage Cheese Perogies are a classic Eastern European dish featuring tender dough filled with creamy dry-curd cottage cheese. Boiled until tender and then pan-fried with butter and sautéed onions, they offer a comforting blend of textures and flavors. Perfect for a satisfying homemade meal served with fresh herbs and sour cream.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, plus extra for dusting
- 2 large eggs, beaten
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon salt
Filling
- 2 cups dry-curd cottage cheese (Farmer’s Cheese)
- 1/2 teaspoon salt
- 2 tablespoons fresh dill or chives, chopped (optional)
For Frying and Serving
- 4 tablespoons butter, for frying
- 1 medium onion, finely chopped
- Sour cream or desired toppings, for serving
Instructions
- Prepare the Dough: In a large bowl, whisk together 3 cups of flour with 1/2 teaspoon salt. Create a well in the center and add the beaten eggs and 1/2 cup water. Stir until a shaggy dough forms. Transfer to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 10 minutes.
- Make the Filling: In a medium bowl, combine 2 cups of dry-curd cottage cheese with 1/2 teaspoon salt. If desired, stir in chopped fresh dill or chives. Adjust seasoning to taste.
- Roll and Cut Dough: Divide the rested dough in half. Roll one portion out on a floured surface until it is about 1/8-inch thick. Using a 3-inch round cutter or glass, cut out circles to form the perogie wrappers.
- Fill and Seal Perogies: Place 1 tablespoon of the cottage cheese filling in the center of each dough circle. Moisten the edges lightly with water, fold the dough over the filling to form a half-moon shape, and press the edges firmly to seal. Crimp the edges with a fork to ensure they are fully sealed.
- Boil Perogies: Bring a large pot of salted water to a rolling boil. Add the perogies in batches to avoid overcrowding. Once they float to the surface, cook them for an additional 2 minutes. Remove with a slotted spoon and set aside.
- Fry with Onions: In a skillet, melt the butter over medium heat. Sauté the finely chopped onions until they become translucent and fragrant. Add the boiled perogies to the pan and fry them for about 2 minutes on each side until they develop a golden and slightly crisp exterior.
- Serve: Serve the perogies hot, garnished with additional fresh herbs if desired, and accompany with sour cream or your preferred toppings for added richness and flavor.
Notes
- Use dry-curd cottage cheese (Farmer’s Cheese) for best texture and flavor in the filling.
- You can freeze uncooked perogies after shaping; place them on a tray to freeze before transferring to a bag for later cooking.
- If dough is too sticky, add a little more flour during kneading.
- Boiling perogies until they float ensures they are cooked through before frying.
- Customize fillings by adding sautéed mushrooms or mashed potatoes as alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Boiling and Frying
- Cuisine: Eastern European
Keywords: cottage cheese perogies, perogies recipe, homemade perogies, Eastern European dumplings, pierogi, savory dumplings
