Ingredients
-
-
2
-
1
-
-
-
2 1/2
-
1/2
-
1
-
2
-
3/4
-
-
-
-
-
Directions
Homemade Cottage Cheese Pierogies / Perogies – the Old Fashioned, , 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 :), My Grandmother did not boil them she just sauted them in butter until the dough was cooked They were never soggy and tasted great
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Steps
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1
Done
|
Cottage Cheese Filling: Combine the Cottage Cheese With the Egg and Season to Taste With the Salt. |
|
2
Done
|
If the Cheese Is Very Dry, an Additional Egg (or Egg Yolk) or Thick Sour Cream Can Be Added. |
|
3
Done
|
Mix the Flour With the Salt in a Deep Bowl. |
|
4
Done
|
Add the Egg, Oil and Water to Make a Medium Soft Dough. |
|
5
Done
|
Knead on a Floured Board Until the Dough Is Smooth. |
|
6
Done
|
Caution: Too Much Kneading Will Toughen the Dough. |
|
7
Done
|
Divide the Dough Into 2 Parts. |
|
8
Done
|
Cover and Let Stand For at Least 10 Minutes. |
|
9
Done
|
Prepare the Filling. |
|
10
Done
|
the Filling Should Be Thick Enough to Hold Its Shape. |
|
11
Done
|
Roll the Dough Quite Thin on a Floured Board. |
|
12
Done
|
Cut Rounds With a Large Biscuit Cutter, or as Most Old-World Grandmothers Did, With the Open End of a Glass. |
|
13
Done
|
Put the Round in the Palm Ofyour Hand. |
|
14
Done
|
Place a Spoonful of Filling in It, Fold Over to Form a Half Circle and Press the Edges Together With the Fingers. |
|
15
Done
|
the Edges Should Be Free of Filling. |
