10
Submitted by Mimi Bobeck
photo by Pamela 
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
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ingredients
-
Cottage Cheese Filling
- 2 cups dry curd cottage cheese
- 1 egg, slightly beaten
- salt
-
Pierogie
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 egg
- 2 teaspoons oil
- 3⁄4 cup warm water
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directions
- Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm ofyour hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To 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.
Questions & Replies
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Reviews
-
I tried these but found them very bland and also 'mushy' after boiling. I have never heard of a recipe for pierogies that didn't sautee them after blanching. Now I know why.lol I don't doubt this is one old fashion way, but if you add a few 'unhealthy but tasty' steps, I think you'll enjoy more. My mom and aunts were Polish and twice a year got together to make hundreds...<br/>Filling - Try regular large curd cottage cheese, instead of dry. A little hard to seal in the dough at first, but you'll get the hang of it. Then added diced onion, sauteed in margarine until limp - which gives them a GREAT flavor.<br/>And, boiling wasn't the final step...after blanching in boiling water (until they float) for a couple of minutes, they are sauteed in butter or margarine until light golden brown.<br/>OK - not the healthiest way to cook,but everyone LOVES THEM.
lme.4savings
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My grandma also made these perogies. We ate them with white sauce (butter, onions, milk or cream, salt and pepper) and rhubarb sauce (chop rhubarb, put in saucepan with a bit of water and add sugar to taste. Stew until saucelike.). Very good!
AsherandDarcysMommy
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My Grandmother did not boil them she just sautéed them in butter until the dough was cooked. They were never soggy and tasted great
adrewlskw
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This was very good! Its not as complicated as it looks either. Thanks for sharing this healthy recipe. Yummy, Yummy!
forthefunofit
-
Yum! This was my first attempt at perogies and they turned out great! Very tasty and the dough was perfect. I did have some trouble working with the dough and filling...so they aren't the prettiest but they taste great!
Phoenix 0880
see 5 more reviews
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Tweaks
-
Just some tips: * powder hands and rolling pin with flour to prevent dough from sticking *dipping rim of glass into flour before cutting circles will also help get a clean cut out of dough *gently shake/tap excess flour from dough cut outs before adding filling helps prevent "gumminess" *sealing pierogies with a metal fork dipped in flour will help prevent any filling from leaking out during boiling bath *adding salt to boiling water will help with flavor of your perogi *lightly pan fry in melted/browned butter after boiling will crisp them perfectly :)
Tiffany H.
-
I made these to go with cabbage soup and they were good. I'd never heard of dry curd cottage cheese and couldn't find any around here so I used ricotta and I replaced 1 cup of flour with 1 cup of wheat flour. Other than that I made as directed. Thanks.
littleturtle
RECIPE SUBMITTED BY
Mimi Bobeck
United States
- 46 Followers
- 312 Recipes
- 7 Tweaks
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
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