1/2 Photos of Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned
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Cottage Cheese Filling
- 1Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- 2If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- 3Mix the flour with the salt in a deep bowl.
- 4Add the egg, oil and water to make a medium soft dough.
- 5Knead on a floured board until the dough is smooth.
- 6Caution: Too much kneading will toughen the dough.
- 7Divide the dough into 2 parts.
- 8Cover and let stand for at least 10 minutes.
- 9Prepare the filling.
- 10The filling should be thick enough to hold its shape.
- 11Roll the dough quite thin on a floured board.
- 12Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- 13Put the round in the palm ofyour hand.
- 14Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- 15The edges should be free of filling.
- 16Be sure the edges are sealed well to prevent the filling from running out.
- 17Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- 18COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- 19Do not attempt to cook too many at a time.
- 20Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- 21Continue boiling for 3-4 minutes.
- 22The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- 23Pierogies will be ready when they are puffed.
- 24Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- 25Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- 26Cover and keep them hot until all are cooked.
- 27Serve in a large dish without piling or crowding them.
- 28Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- 29REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- 30Many prefer reheated pierogies as compared to freshly boiled ones.
- 31To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
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Nutritional Facts for Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 402.6
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 1.4 g
- Cholesterol 110.8 mg
- Sodium 337.5 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 2.1 g
- Sugars 1.7 g
- Protein 23.7 g