This Potato and Cottage Cheese Perogies recipe is from the master perogy maker, Grandma Mary Rudy! 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 are both delicious and authentic.
Mix all perogy dough ingredients together in a large bowl with a wooden spoon, then with your hands. Keep mixing with your hands until the dough comes away from the sides and off your hands.
Meanwhile, keep sprinkling with extra flour (about ½ cup) and mix flour in.
Then cover (with airtight lid) and rest the dough for about an hour
Cottage Cheese & Potato Filling
Peel and chop potatoes, place potatoes in hot water and boil potatoes until a fork goes easily through potatoes. Drain.
Mash cooked potatoes together with dry cottage cheese and salt and pepper. Set aside.
Place dough on floured surface and separate dough into 4 wedges
Roll out one of the 4 parts to ⅛ inch thickness (this will require a lot of muscle!)
Cut dough into circles with perogy cutter or you can use anything round that's about 2-3 inches in diameter. *2.5 inches is ideal and what I used. Repeat with remaining dough wedges.
Add a small amount (about 1-2 teaspoons) of filling to the centre of each circle.
Dip your finger in hot water and run it around the outside of the circle, this will help to seal the perogy.
Pinch together in the middle (See VIDEO - how to make a cottage cheese and potato perogy)
Then work your way around the edge, pinching, while ensuring the filling stays in.
Keep pinching until your perogy is completed sealed. *It's important it's completely sealed so it will not come apart during the boiling process.
Place perogies in a single layer on a baking sheet (I find this best because you can fit a lot on), but you'll probably need more than one.
Boil a large pot of water and add perogies (you only want to add about a dozen at a time.)
Cook first batch of perogies in boiling water (rolling boil). *The perogies will float to the top when they are ready.
Remove with a slotted spoon.
Add to bowl with ⅓ cup melted butter (add more as needed, depending on how many perogies you are making.) As you move perogies from bowl to frying pan, add more butter, as needed) *This is the method Mary always used.
Repeat for each batch (about a dozen at a time)
*NOTE: At this point, if you plan to freeze them, you'll want to put them back onto parchment paper (or wax paper) lined cookie sheets. Space them so they are not touching and freeze them on the cookie sheets for 4-6 hours. Once frozen, you can move them into large freezer bags for long-term freezing. * I did not photograph, as we did not freeze any this time.
In a large skillet, fry perogies over medium-high heat with additional butter (as needed) I use an additional 2-3 tbsps.
Fry until golden brown on one side, then turn and fry until golden brown on the other. Remove from heat. (Fry bacon and onions in separate frying pans, frying onions in additional butter for best results)
Fry bacon and sautee onion and top perogies with crisp bacon and carmelized onions, as well as sour cream if desired. Serve!