Cottage Cheese Pierogi Recipe

Recipe - Homemade Cottage Cheese PierogiesINGREDIENTS-1 tablespoon fresh lemon juice 1 tablespoon baking soda 1 cup water 14 cup vinegar 2 tablespoons salt.

Cottage cheese pierogi recipe. These cheese filled perogies. Add to flour and salt and knead to elastic. This Cottage Cheese and Potato Perogies recipe is from the master perogy maker Grandma Mary Rudy.

Combine the cottage cheese with the egg and season to taste with the salt. You can have perogies just boiled or you can fry them in butter which makes them tastier. Combine all the ingredients.

I grew up on these delicious perogies. Mix the flour with the salt in a deep bowl. Knead on a floured board until the dough.

Dec 21 2017 - Make and share this Homemade Cottage Cheese Pierogies Perogies - the Old Fashioned recipe from Genius Kitchen. Chopped almonds sugar butter flour pie pastry egg yolks and 2. Put about 1 teaspoon of cottage cheese in the middle of a circle fold and pinch together to seal the perogy.

In a medium bowl mix together the cottage cheese egg yolks and 34 teaspoon of salt. Made with dry cottage cheese potatoes and a simple perogy dough boiled fried in butter and smothered with onions bacon and sour cream these homemade traditional perogies. Stretch with fingers and add 1 t.

Cottage cheese looks similar but is much sweeter and the grains. Boil perogies for approximately 8 minutes or until done. 2 12 to 3 cups of flour 1 tsp salt 1 egg about 12 cup of water.

Put in a bowl and mix to a smooth dough. 4 cups cottage cheese 4 tbspf sugar 2 eggs vanilla flavor to taste 1 cup raisins. Flour your counter top and rolling pin.

In a separate bowl mix together the flour 1 teaspoon of salt and baking powder. The dough is simple. Serve with sour cream or cottage cheese.

Otherwise they will all stick together. If the cheese is very dry an additional egg or egg yolk or thick sour cream can be added. Similar cheeses like cottage cheese Italian ricotta German Quark Austrian Topfen come close but cant really be substituted.

It will be rather moist. Soak the raisins until they are soft. Let it rest for a half hour or so.

I make 3 batches of dough for this recipe and freeze some. Add the egg oil and water to make a medium soft dough. To freeze perogies freeze separately first then put in freezer bags.

Roll the dough to around 14 inch thick and cut into small circles.

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