Randy Chandler
Cottage cheese perogies are a delicious and comforting dish, blending the creamy richness of cottage cheese with the soft, doughy texture of traditional perogies. Making them from scratch is a rewarding process that begins with preparing a simple dough using flour, eggs, and water, which is then rolled out and cut into rounds. The filling, a mixture of cottage cheese, often combined with ingredients like mashed potatoes, onions, or herbs, is spooned onto each dough circle before being sealed and boiled until tender. These perogies can be served boiled, sautéed in butter for a crispy exterior, or even baked, offering versatility in both preparation and flavor. Whether enjoyed as a hearty meal or a side dish, homemade cottage cheese perogies are a delightful way to savor this Eastern European classic with a creamy twist.
| Characteristics | Values |
|---|---|
| Dough Ingredients | Flour, Salt, Eggs, Warm Water, Butter or Oil |
| Dough Preparation | Mix flour and salt, create a well, add eggs and warm water, knead until smooth, rest for 30 minutes |
| Filling Ingredients | Cottage Cheese, Potato (optional), Onion, Salt, Pepper, Sour Cream (optional) |
| Filling Preparation | Mash or blend cottage cheese (and potato if using), sauté onion, mix all filling ingredients |
| Assembly | Roll dough thin, cut circles, place filling, fold and seal edges |
| Cooking Method | Boil in salted water until they float, then sauté in butter until golden |
| Serving Suggestions | Top with fried onions, sour cream, bacon bits, or chives |
| Storage | Freeze uncooked perogies on a tray, then transfer to a bag; cook from frozen when ready |
| Variations | Add herbs (dill, parsley), garlic, or spices to filling; use different cheeses (farmer’s cheese, ricotta) |
| Cooking Time | Dough resting: 30 mins, Assembly: 20-30 mins, Boiling: 3-5 mins, Sautéing: 2-3 mins |
| Yield | Approximately 20-24 perogies, depending on size |
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What You'll Learn
- Dough Preparation: Mix flour, salt, eggs, and water to form a smooth, elastic dough
- Filling Creation: Combine cottage cheese, salt, pepper, and optional herbs for a creamy filling
- Assembly Process: Roll dough thin, cut circles, add filling, and seal edges tightly
- Boiling Technique: Cook perogies in boiling water until they float, then drain
- Serving Suggestions: Sauté in butter, serve with sour cream, bacon, or sautéed onions
Dough Preparation: Mix flour, salt, eggs, and water to form a smooth, elastic dough
To begin preparing the dough for your cottage cheese perogies, start by gathering your ingredients: all-purpose flour, a pinch of salt, eggs, and lukewarm water. The key to a perfect perogie dough is achieving the right balance of ingredients to create a smooth, elastic consistency that’s easy to roll and shape. Measure out approximately 2 and 1/2 to 3 cups of flour, depending on the humidity and the size of your eggs. Add a teaspoon of salt to the flour to enhance the flavor and help control the gluten development. In a large mixing bowl, combine the flour and salt, whisking them together to ensure the salt is evenly distributed.
Next, create a well in the center of the flour mixture and crack two large eggs into it. Eggs act as a binder and provide structure to the dough. Using a fork, gently beat the eggs in the well, gradually incorporating the surrounding flour. As you mix, the dough will start to come together in clumps. At this stage, slowly add lukewarm water, a tablespoon at a time, to help bring the dough together. The water should be added sparingly, as too much can make the dough sticky and difficult to handle. Aim for about 1/2 to 3/4 cup of water, but adjust as needed based on the dough’s consistency.
Once the dough begins to form a shaggy mass, use your hands to knead it directly in the bowl or transfer it to a clean surface. Kneading is crucial for developing the gluten, which gives the dough its elasticity. Press and stretch the dough with the heels of your hands, folding it back over itself repeatedly. If the dough feels too dry and crumbly, sprinkle a tiny bit of water on it; if it’s too sticky, dust your hands and the surface lightly with flour. Continue kneading for about 8-10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky.
After kneading, shape the dough into a ball and return it to the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to prevent the dough from drying out. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out later. While the dough rests, you can prepare the cottage cheese filling, ensuring your perogie-making process remains efficient and organized.
Finally, after resting, the dough will be ready for rolling and shaping. On a floured surface, divide the dough into two equal portions to make it more manageable. Keep one portion covered while you work with the other. Roll the dough out to a thickness of about 1/8 inch, dusting the surface and rolling pin with flour as needed to prevent sticking. The dough should be thin enough to enclose the filling but sturdy enough to hold its shape during cooking. With the dough prepared, you’re now set to assemble your cottage cheese perogies.
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Filling Creation: Combine cottage cheese, salt, pepper, and optional herbs for a creamy filling
To begin crafting the creamy filling for your cottage cheese perogies, start by selecting high-quality cottage cheese. Opt for a small-curd variety, as it blends more smoothly and creates a cohesive texture. Place the cottage cheese in a medium-sized mixing bowl, ensuring you have enough room to combine the ingredients thoroughly. The cottage cheese serves as the base of your filling, providing a rich, tangy flavor and a creamy consistency that pairs perfectly with the dough.
Next, season the cottage cheese with salt and pepper to enhance its natural taste. Start with a pinch of salt and a few grinds of black pepper, then adjust according to your preference. The salt not only elevates the flavor but also helps to draw out any excess moisture from the cottage cheese, ensuring your filling isn’t too wet. Mix the seasonings gently into the cottage cheese using a spatula or spoon, taking care not to break down the curds too much, as you want to maintain some texture.
For added depth and complexity, consider incorporating optional herbs into your filling. Fresh chopped chives, dill, or parsley work wonderfully, bringing a bright, herbal note that complements the richness of the cottage cheese. If using dried herbs, add them sparingly, as their flavor is more concentrated. Mix the herbs into the cottage cheese until they are evenly distributed, ensuring every bite of your perogies will have a burst of flavor.
If you prefer an even creamier filling, you can blend the cottage cheese mixture until smooth. Transfer the seasoned cottage cheese to a food processor or blender and pulse until it reaches your desired consistency. Alternatively, use a potato masher or fork to break down larger curds while still retaining some texture. The goal is to achieve a filling that is easy to spoon into the dough pockets but holds together well during cooking.
Once your filling is prepared, taste it and make any final adjustments to the seasoning. Remember, the filling should be well-balanced, with the cottage cheese as the star and the herbs and spices playing supporting roles. Set the filling aside while you prepare the dough, ensuring it’s ready to be generously spooned into each perogie for a delicious, creamy center. This simple yet flavorful filling will make your cottage cheese perogies a standout dish.
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Assembly Process: Roll dough thin, cut circles, add filling, and seal edges tightly
To begin the assembly process of making cottage cheese perogies, start by preparing your dough. Once the dough has rested, it's time to roll it out. On a lightly floured surface, use a rolling pin to roll the dough as thin as possible, aiming for a thickness of about 1/8 inch. This ensures that the perogies will cook evenly and have a delicate texture. Be gentle yet firm, rolling from the center outwards, and flip the dough occasionally to prevent sticking. A thin, even dough is crucial for the perfect perogie.
With the dough rolled out, it's time to cut the circles. Use a round cookie cutter or a glass with a diameter of approximately 3-4 inches. Press the cutter firmly into the dough, ensuring clean edges. Gather the scraps, re-roll them, and continue cutting until all the dough is used. This step requires precision, as uniformly sized circles will ensure consistent cooking times. Place the cut circles on a floured surface, keeping them separate to avoid sticking.
Now, it's time to add the cottage cheese filling. In the center of each dough circle, place a heaped teaspoon of the prepared cottage cheese mixture. Be careful not to overfill, as this can cause the perogies to burst during cooking. The filling should be enough to provide a generous bite but still allow for easy sealing. This step is where the flavor of your perogies truly comes to life, so ensure the filling is well-seasoned and evenly distributed.
Sealing the edges tightly is a critical step in the assembly process. To do this, moisten the edges of the dough circle with a little water using your finger or a pastry brush. This acts as a glue, helping to create a secure seal. Fold the dough over the filling to form a half-circle, pressing the edges together firmly. For an extra secure seal, use the tines of a fork to press down along the edges, creating a decorative pattern. Ensure there are no air pockets, as they can cause the perogies to tear during cooking.
After sealing, it’s essential to double-check each perogie for any weak spots or gaps. Gently press along the sealed edges once more to reinforce them. Properly sealed perogies will hold their shape and keep the filling intact during boiling. Once all perogies are assembled, they are ready for cooking or can be frozen for later use. This meticulous assembly process ensures that each cottage cheese perogie is a delicious, perfectly sealed parcel of flavor.
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Boiling Technique: Cook perogies in boiling water until they float, then drain
When preparing cottage cheese perogies using the boiling technique, the first step is to bring a large pot of water to a rolling boil. The amount of water should be sufficient to fully submerge the perogies without overcrowding the pot, typically around 4 to 6 quarts. Adding a pinch of salt to the water not only seasons the perogies but also helps the water reach a higher temperature before boiling. Once the water is vigorously boiling, carefully drop the perogies into the pot one by one to prevent them from sticking together. Stir gently with a wooden spoon or spatula for the first 30 seconds to ensure they don’t clump or stick to the bottom of the pot.
As the perogies cook, they will initially sink to the bottom of the pot. Over the next few minutes, they will begin to expand and rise to the surface. The key indicator that the perogies are fully cooked is when they float. This typically takes about 3 to 5 minutes, depending on their size and thickness. It’s important not to overcook them, as they can become waterlogged and lose their texture. Once all the perogies have floated to the top, let them cook for an additional 30 seconds to 1 minute to ensure they are heated through and the dough is fully cooked.
After the perogies have floated and finished cooking, carefully remove them from the boiling water using a slotted spoon or spider strainer. This allows excess water to drain off immediately, preventing them from becoming soggy. Transfer the cooked perogies to a colander to drain any remaining water thoroughly. If you’re not serving them immediately, you can toss them lightly with a small amount of oil or melted butter to prevent sticking. However, avoid using too much, as it can interfere with the texture if you plan to pan-fry them later.
Draining the perogies properly is crucial for achieving the right texture. Shake the colander gently to remove as much water as possible. If you’re preparing perogies in advance, let them cool completely before storing them in an airtight container in the refrigerator or freezer. When ready to serve, boiled perogies can be enjoyed as is, topped with sautéed onions, sour cream, or crispy bacon, or they can be pan-fried for a golden, crispy exterior. The boiling technique ensures the perogies are tender and fully cooked, making it the foundational step for any cottage cheese perogy recipe.
For those who prefer a slightly firmer texture, you can extend the boiling time by an additional minute after the perogies float. However, this is a matter of personal preference, and most recipes recommend the standard 3 to 5 minutes for optimal results. Always monitor the perogies closely during cooking, as their delicate dough can quickly go from perfectly cooked to overdone. By mastering the boiling technique, you’ll ensure that your cottage cheese perogies are consistently delicious, whether served plain or as part of a more elaborate dish.
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Serving Suggestions: Sauté in butter, serve with sour cream, bacon, or sautéed onions
To elevate your cottage cheese perogies, start by sautéing them in butter for a golden, crispy exterior. Heat a skillet over medium heat and add a generous amount of butter, allowing it to melt and coat the pan. Place the cooked perogies in the skillet and cook until they are nicely browned on both sides, about 2-3 minutes per side. The butter not only adds richness but also enhances the texture, creating a delightful contrast between the crispy exterior and the soft, cheesy interior. This simple step transforms the perogies into a mouthwatering dish that’s perfect for any meal.
For a classic and creamy accompaniment, serve the perogies with sour cream. Dollop a spoonful of sour cream on the side or directly on top of the perogies. The tanginess of the sour cream complements the mild, creamy flavor of the cottage cheese filling, balancing the dish beautifully. For an extra touch, mix fresh chopped chives or dill into the sour cream to add a burst of freshness and color. This pairing is timeless and never fails to satisfy.
If you’re looking to add a savory, smoky element, incorporate bacon into your serving suggestions. Cook crispy bacon strips until they’re golden and crunchy, then crumble them over the sautéed perogies. The salty, smoky flavor of the bacon pairs exceptionally well with the creamy cottage cheese filling. Alternatively, serve the perogies alongside whole bacon strips for a heartier presentation. A drizzle of bacon grease in the skillet while sautéing the perogies can also infuse them with additional flavor, though butter remains a lighter, equally delicious option.
Another flavorful way to serve cottage cheese perogies is with sautéed onions. Slice a yellow or sweet onion thinly and sauté it in butter or olive oil until it becomes soft, golden, and slightly caramelized. Sprinkle the sautéed onions over the perogies just before serving. The sweetness of the caramelized onions pairs wonderfully with the creamy cottage cheese, adding depth and complexity to the dish. For a bolder flavor, add a pinch of paprika or garlic powder to the onions while cooking.
Finally, consider combining these serving suggestions for a truly indulgent experience. Sauté the perogies in butter, then top them with sour cream, crumbled bacon, and sautéed onions for a dish that’s rich, flavorful, and visually appealing. This combination brings together the best of all worlds—the crispiness from the butter, the creaminess from the sour cream, the smokiness from the bacon, and the sweetness from the onions. It’s a hearty and satisfying way to enjoy cottage cheese perogies, perfect for a special meal or a comforting dinner.
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Frequently asked questions
The main ingredients include flour, eggs, water, salt, cottage cheese, mashed potatoes, onion, butter, and seasonings like salt and pepper.
Combine flour, eggs, water, and a pinch of salt in a bowl. Knead the dough until smooth and elastic, then let it rest for 30 minutes before rolling it out.
Mix cottage cheese, mashed potatoes, sautéed onions, and seasonings in a bowl until well combined. Adjust the consistency and flavor to your preference.
Boil the perogies in salted water until they float, then sauté them in butter until golden. Serve with toppings like sour cream, fried onions, or crispy bacon.
