National Pierogi Day is October 8th, and these tasty, filled dumplings of Central & Eastern European origin are something our family traditionally makes, and these Cottage Cheese Perogies are my favorite.
Pierogi can be filled with a number of delicious fillings. Savory or sweet, such as cheese & potatoes, cottage cheese, sauerkraut, plums, sour cherries or berries. Fillings can be made well in advance & refrigerated.
How to Make Cottage Cheese Perogies:
Beginners can use a potato cheese filling or dry cottage cheese, which is my favorite.
Type: Entrée Recipe
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
How to Make Pierogi Dough:
This is a very versatile dough that can also be used to make dumplings.
- 4 – 5 cups all purpose flour + extra for bench flour
- 1 tsp salt
- 1/2 cup butter – melted
- 2 large eggs – beaten
- 1 1/2 cups milk or water
- Combine flour & salt.
- Make a well in the center & pour eggs, and half the milk or water into the well.
- Gradually, add more liquid as needed to create a soft & unsticky dough that pulls away from sides of the bowl. * Tips: If your dough is too sticky, add small amounts of flour at a time. If your dough is too firm, add small amounts of liquid at a time.
- When your dough is soft & pliable, roll out to just under 1/4 inch thick.
How to Make Cottage Cheese Pierogi Filling:
Now, it’s time for the tasty filling made with dry cottage cheese & seasonings, bound together with eggs.
- To prepare 2 cups dry cottage cheese filling, mix 1 1/2 cups cottage cheese with 2-3 eggs, salt & pepper to taste, and a dash of cayenne pepper.
Time to put them all together now!
- After rolling dough to 1/4 inch thick, with a cookie cutter, cut out circles about 3 – 3 1/2 inches in diameter.
- Place 1 tbsp of filling in the center of each circle.
- Fold over in half & pinch the edges, so the filling doesn’t seep out. * Tip: You might need a drop or two of water at the seam to get a good seal & stick together.
How to Cook Pierogies:
You are in the home stretch…
- 1/2 cup butter – melted
- salt & pepper – to taste
- caramelized onions – if desired
- Boil water in a large stock pot with salt.
- Carefully slide 6 – 7 perogies at a time into the water to cook until tender, about 4 – 6 min or until perogies float to the top + an extra minute. Remove them with a slotted spoon to a buttered casserole dish & repeat with remaining prepared pierogies.
- Season with salt & pepper to taste.
- Ladle over 1/2 cup melted butter. Garnish top with caramelized onions, if desired.
Serve with sour cream or fresh bread crumbs browned in butter.
- Tip: You can also pan fry the perogies until they are golden brown, after you have boiled them. Serve with the same accompaniments.
National Pierogi Day just got upgraded to an epic food holiday!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Food Holiday on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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