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
- ¾ cups dry-curd cottage cheese: 1 piece
- egg yolks: 2 piece
- salt: 0.75 tsp (optional)
- all-purpose flour: 2 cups
- salt: 1 tsp (optional)
- baking powder: 0.5 tsp
- vegetable oil: 2 Tbsp
- water: 0.75 cup (cold)
Metric Conversion
Stages of cooking
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In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
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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.
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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.
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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.
