Kamil Perry
Cottage cheese and potato perogies are a beloved comfort food, combining creamy mashed potatoes with tangy cottage cheese encased in tender dough. Making them from scratch is a rewarding process that allows you to customize flavors and textures to your liking. This traditional Eastern European dish begins with preparing a simple dough using flour, eggs, and water, which is rolled out and cut into rounds. The filling, a blend of boiled and mashed potatoes mixed with cottage cheese, salt, and pepper, 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 finish, or even baked, offering versatility in both preparation and presentation. Whether enjoyed as a hearty meal or a side dish, homemade cottage cheese and potato perogies are a delicious way to bring a touch of tradition to your table.
| Characteristics | Values |
|---|---|
| Dough Ingredients | Flour, eggs, water, salt, sour cream (optional) |
| Filling Ingredients | Potatoes, cottage cheese, onion, butter, salt, pepper, nutmeg (optional) |
| Dough Preparation | Mix flour, eggs, water, and salt until smooth; knead until elastic |
| Filling Preparation | Boil and mash potatoes; mix with sautéed onions, cottage cheese, and spices |
| Assembly | Roll dough thin, cut circles, add filling, fold, and seal edges |
| Cooking Method | Boil perogies until they float, then pan-fry in butter for crispness |
| Serving Suggestions | Serve with sour cream, fried onions, bacon bits, or chives |
| Storage | Freeze uncooked perogies or refrigerate cooked ones for up to 3 days |
| Nutritional Highlights | High in carbohydrates, moderate protein, and low in fat (without toppings) |
| Cooking Time | Approximately 1 hour (prep + cooking) |
| Difficulty Level | Intermediate |
| Cultural Origin | Traditional Eastern European dish (Poland, Ukraine) |
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What You'll Learn
- Preparing Dough: Mix flour, salt, eggs, and water to create a smooth, elastic dough
- Making Filling: Combine cottage cheese, mashed potatoes, salt, and pepper for the classic filling
- Assembling Perogies: Roll dough, cut circles, add filling, fold, and seal edges tightly
- Boiling Perogies: Cook in boiling water until they float, then remove and drain
- Serving Suggestions: Pan-fry with butter, onions, or serve with sour cream and chives
Preparing Dough: Mix flour, salt, eggs, and water to create a smooth, elastic dough
To begin preparing the dough for your cottage cheese and potato perogies, start by gathering your ingredients: all-purpose flour, a pinch of salt, eggs, and lukewarm water. The key to a perfect perogy dough is achieving the right balance of ingredients to create a smooth, elastic consistency that’s easy to roll and shape. Measure out 3 to 3.5 cups of flour and place it in a large mixing bowl. Add a teaspoon of salt to the flour, ensuring it’s evenly distributed. The salt not only enhances the flavor but also helps in gluten development, which is crucial for the dough’s elasticity.
Next, crack two large eggs into the flour mixture. Eggs act as a binding agent and contribute to the dough’s richness and structure. Use a fork or a whisk to lightly beat the eggs directly in the bowl, ensuring they are well combined with the flour and salt. Gradually add lukewarm water, starting with about ½ cup, and mix it into the flour and egg mixture. The water temperature is important—too cold, and the dough may become tough; too hot, and it can cook the eggs. Mix the ingredients until a rough dough begins to form.
Once the dough starts coming together, use your hands to knead it directly in the bowl or transfer it to a clean, floured surface. Kneading is essential to develop the gluten, which gives the dough its elasticity. Add small amounts of water (a tablespoon at a time) as needed if the dough feels too dry or crumbly. Conversely, if the dough is too sticky, sprinkle a little extra flour onto your hands and the surface. Knead the dough for about 8-10 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky.
As you knead, pay attention to the dough’s texture. It should feel pliable and spring back slightly when pressed. If the dough tears easily or feels too stiff, it may need more water or kneading. Once the desired consistency is achieved, shape the dough into a ball. Lightly grease the mixing bowl with a bit of oil, place the dough ball back into it, and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out later.
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 about 1/8-inch thickness, ensuring it’s thin enough to enclose the filling but not so thin that it tears. With the dough prepared, you’re now one step closer to assembling your delicious cottage cheese and potato perogies.
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Making Filling: Combine cottage cheese, mashed potatoes, salt, and pepper for the classic filling
To begin making the classic filling for cottage cheese and potato perogies, start by preparing the mashed potatoes. Boil 2-3 medium-sized russet potatoes until they are tender, which usually takes about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling and mashing them. For a smoother texture, use a potato ricer or mash the potatoes thoroughly with a fork or potato masher. Aim for a consistency that is free of lumps, as this will ensure a creamy and uniform filling.
Next, prepare the cottage cheese. If using store-bought cottage cheese, drain any excess liquid from the container. For a smoother and more integrated filling, consider blending the cottage cheese in a food processor or blender until it reaches a creamy consistency. Alternatively, you can use a potato masher or fork to break down the cottage cheese curds, but be aware that this method will result in a slightly chunkier texture. The choice between smooth or chunky cottage cheese depends on personal preference, but both work well in this recipe.
In a large mixing bowl, combine the mashed potatoes and prepared cottage cheese. Start with a 1:1 ratio of potatoes to cottage cheese, adjusting as needed based on taste and desired consistency. Use a spatula or large spoon to fold the ingredients together gently. The goal is to create a homogeneous mixture where the potatoes and cottage cheese are fully incorporated. Be careful not to overmix, as this can make the filling gummy or paste-like.
Season the filling with salt and pepper to taste. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then adjust the seasoning gradually, tasting as you go. The filling should be well-seasoned but not overpowering, as it will be paired with the neutral dough of the perogies. For added flavor, consider incorporating other seasonings like garlic powder, onion powder, or a pinch of nutmeg. However, keep in mind that the classic filling is traditionally simple, allowing the natural flavors of the potatoes and cottage cheese to shine.
Once the filling is well-combined and seasoned, set it aside while you prepare the perogy dough. This allows the flavors to meld together, enhancing the overall taste of the finished perogies. If the filling seems too wet or loose, you can add a small amount of flour or breadcrumbs to absorb excess moisture. Conversely, if the filling is too dry, mix in a splash of milk or cream to achieve the desired consistency. The filling should be moist enough to hold together but not so wet that it leaks out of the dough during cooking.
Before assembling the perogies, give the filling a final taste test and adjust the seasoning if necessary. Keep in mind that the filling will be cooked inside the perogies, so it’s essential to get the flavor and texture just right at this stage. Once you’re satisfied with the filling, you’re ready to proceed with rolling out the dough, portioning the filling, and sealing the perogies for boiling or frying. This classic cottage cheese and potato filling is versatile and can be adapted to include additional ingredients like sautéed onions, fresh herbs, or cheese for a personalized touch.
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Assembling Perogies: Roll dough, cut circles, add filling, fold, and seal edges tightly
To begin assembling your cottage cheese and potato perogies, start by preparing your dough. On a clean, floured surface, roll out the dough to a thickness of about 1/8 inch. This thickness is crucial as it ensures the perogies cook evenly and have a tender texture. Use a rolling pin and apply even pressure to achieve a consistent thickness across the entire dough sheet. If the dough sticks to the surface, lightly dust it with flour, but be cautious not to overuse it, as excess flour can make the dough dry.
Once the dough is rolled out, it’s time to cut the circles. Use a round cookie cutter or a glass with a diameter of approximately 3 to 4 inches. Press the cutter firmly into the dough, ensuring clean edges. Gather the dough scraps, re-roll them, and continue cutting circles until all the dough is used. This step is essential for creating uniform perogies that will cook at the same rate. Place the cut circles on a floured surface to prevent sticking while you prepare the filling.
Next, add the cottage cheese and potato filling to each dough circle. Place about 1 to 2 teaspoons of filling in the center of each circle, being careful not to overfill, as this can cause the perogies to burst during cooking. The filling should be slightly cooled to room temperature to prevent it from making the dough soggy. Leave a border of about 1/2 inch around the edges to allow for sealing. This balance ensures each perogy has a generous amount of filling without compromising its structure.
Now, fold the dough over the filling to create a half-circle shape. Gently press the edges together, starting from the center and moving outward, to remove any air pockets. Air trapped inside can cause the perogies to split when boiled. After pressing, use the tines of a fork to seal the edges tightly. Press firmly along the entire edge to create a secure seal. This step is critical for keeping the filling inside and giving the perogies their classic ridged appearance.
Finally, place the assembled perogies on a floured baking sheet or tray, ensuring they don’t touch to prevent sticking. If you’re not cooking them immediately, cover the perogies with a clean kitchen towel to keep them from drying out. Assembling perogies requires patience and attention to detail, but the result—delicious, homemade cottage cheese and potato perogies—is well worth the effort. With the dough rolled, circles cut, filling added, and edges sealed tightly, your perogies are ready for boiling or freezing for later enjoyment.
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Boiling Perogies: Cook in boiling water until they float, then remove and drain
Boiling perogies is a straightforward yet crucial step in preparing cottage cheese and potato perogies. Start by bringing a large pot of salted water to a rolling boil. The amount of water should be sufficient to fully submerge the perogies without overcrowding the pot, as this ensures even cooking. A good rule of thumb is to use about 4 to 6 quarts of water for every dozen perogies. Adding a pinch of salt to the water not only seasons the perogies but also helps prevent them from sticking together. Once the water is boiling vigorously, gently drop the perogies into the pot one by one to avoid splashing or clumping.
As the perogies cook, they will initially sink to the bottom of the pot. Stir them gently after about 30 seconds to prevent sticking, but avoid excessive stirring, as it can cause them to break apart. The perogies will gradually rise to the surface as they cook. The key indicator that they are done is when they float to the top and remain there. This typically takes about 3 to 5 minutes, depending on their size and thickness. Floating signifies that the dough is cooked through and the filling is heated. It’s important not to overcook them, as this can make the dough soggy or cause the perogies to burst.
Once the perogies are floating, use a slotted spoon or spider strainer to carefully remove them from the boiling water. This allows excess water to drain off immediately, preventing them from becoming waterlogged. Transfer the boiled perogies to a colander to drain further, shaking the colander gently to remove any remaining water. If you’re not serving them immediately, toss the perogies with a small amount of oil or melted butter to prevent them from sticking together. This step is especially useful if you’re preparing them ahead of time or planning to sauté them later for added crispness.
Draining the perogies thoroughly is essential, as excess moisture can affect the texture and final presentation. After draining, you can proceed to serve them as is or prepare them further by pan-frying, baking, or sautéing. Boiled perogies have a tender, pillowy texture that pairs perfectly with the creamy cottage cheese and potato filling. This simple boiling method ensures they are cooked just right, ready to be enjoyed with your favorite toppings or accompaniments.
For those making perogies in batches, repeat the boiling process for the remaining perogies, ensuring the water returns to a full boil before adding the next batch. This maintains consistent cooking results. Boiling is the foundation of preparing perogies, and mastering this step ensures the dough is perfectly cooked while keeping the filling intact. Whether you’re making them from scratch or using store-bought dough, this method guarantees delicious, tender cottage cheese and potato perogies every time.
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Serving Suggestions: Pan-fry with butter, onions, or serve with sour cream and chives
To elevate your cottage cheese and potato perogies, pan-frying them with butter and onions is a classic and irresistible serving suggestion. Start by melting a generous amount of butter in a large skillet over medium heat. Once the butter begins to sizzle, add thinly sliced onions and cook until they become soft, golden, and slightly caramelized. This process should take about 8-10 minutes. Carefully add your boiled perogies to the skillet, ensuring they are in a single layer for even cooking. Allow them to fry for 2-3 minutes on each side until they develop a crispy, golden-brown crust. The combination of the crispy exterior, creamy interior, and sweet caramelized onions creates a delightful contrast in texture and flavor. Serve immediately while the perogies are hot and the onions are at their most aromatic.
For a simpler yet equally satisfying option, pan-fry the perogies in butter alone. Heat a tablespoon of butter in a skillet until it starts to foam, then add the boiled perogies. Cook them for 2-3 minutes per side until they are golden and slightly crispy. This method highlights the natural flavors of the cottage cheese and potato filling while adding a rich, buttery note. The crisp exterior pairs beautifully with the soft, creamy filling, making it a comforting and straightforward way to enjoy perogies. This approach is ideal for those who prefer a lighter touch without the added sweetness of onions.
If you’re looking for a cooler, creamier accompaniment, serve your perogies with sour cream and chives. Boil the perogies until they float to the top, then drain and serve them on a plate. Dollop a generous spoonful of sour cream alongside the perogies, and sprinkle freshly chopped chives over both the sour cream and the perogies themselves. The tanginess of the sour cream complements the mild, creamy filling of the perogies, while the chives add a fresh, herbal note. This serving suggestion is particularly refreshing and works well as a lighter alternative to the richer, fried options.
For a combination of textures and flavors, pair pan-fried perogies with a side of sour cream and chives. After pan-frying the perogies in butter until crispy, transfer them to a serving plate. Serve with a bowl of sour cream mixed with freshly chopped chives on the side. The crispy, buttery perogies dipped into the cool, tangy sour cream create a harmonious balance of flavors and textures. This method allows diners to customize their bite, adding as much or as little sour cream as they prefer. It’s a versatile and crowd-pleasing way to enjoy cottage cheese and potato perogies.
Lastly, for a more indulgent twist, top your pan-fried perogies with both caramelized onions and a dollop of sour cream. After frying the perogies in butter and onions, plate them and add a spoonful of sour cream on top. The warmth of the perogies will slightly soften the sour cream, creating a luscious, creamy topping. Sprinkle additional chopped chives over the dish for a pop of color and freshness. This serving suggestion combines the best of both worlds—the crispy, buttery, and savory elements from pan-frying, paired with the cool, tangy richness of sour cream. It’s a decadent and satisfying way to enjoy your homemade cottage cheese and potato perogies.
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Frequently asked questions
The main ingredients include potatoes, cottage cheese, flour, eggs, salt, butter, and optionally onions for flavor.
Boil and mash the potatoes, then mix them with cottage cheese, sautéed onions (if using), and salt until well combined.
Combine flour, eggs, and a pinch of salt, then gradually add water to form a smooth, elastic dough. Knead it for a few minutes and let it rest before rolling.
Roll out the dough thinly, cut circles, place a spoonful of filling on each, fold and seal the edges. Boil the perogies until they float, then sauté in butter for a golden finish.
