Description
Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
Ingredients
- 1 ¾ cups dry-curd cottage cheese
- 2 egg yolks
- ¾ teaspoon salt (Optional)
- 2 cups all-purpose flour
- 1 teaspoon salt (Optional)
- ½ teaspoon baking powder
- 2 tablespoons vegetable oil
- ¾ cup cold water
Instructions
- In a medium bowl
- mix together the cottage cheese
- egg yolks
- and 3/4 teaspoon of salt. Set aside.
- In a separate bowl
- mix together the flour
- 1 teaspoon of salt
- and baking powder. Pour in the vegetable oil and cold water
- and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface
- and cut into 3 inch circles using a glass
- can
- or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half
- and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water
- and cook for 3 to 4 minutes
- or until they float. Remove from water with a slotted spoon
- and place on a cooling rack set over a baking sheet to drain excess water.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 12