Cottage Cheese Stuffed Perogies I Made It

Cottage Cheese Stuffed Perogies

pointsevenout 10 years ago
Recipe by Kimd63: Cottage Cheese Stuffed Perogies/saved
Kind of chewy like a dumpling. Good flavor. Most other recipes have one fry the perogies in butter for a little color and flavor.
This recipe is a little nebulous in that a large container of cottage cheese means different things to different folk. I used a 4c container of cottage cheese. That's 240 perogies using a 3" cutter and a teaspoon of filling. Going to have to go to a larger diameter crust so I won't be here all day boiling perogies. And besides there is way not enough dough assuming a 4c container of cottage cheese.
Pic is of the first batch minus a couple for sampling.
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pointsevenout 10 years ago said:

I sure am getting in some technique time in rolling out the dough and sealing up the dumplings. Had to back off on the liquid portion of the dough to keep it from becoming overly sticky.
Also have to rest the dough after kneading so the gluten strands can relax so the dough is more rollable.
Also found out that the filling must be dry for better edge sealing of the dumpling. Incorporate enough flour in the filling so that when you touch it nothing comes back on your finger. This will let you push the filling back into the pouch if it tries to come out.

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NPMarie 10 years ago said:

I love Perogies, but they look a bit labor intensive..for me anyway! Looks delicious Points!

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pointsevenout 10 years ago said:

Final head count is 90 using a 4" cutter. I gotta know the author meant a 2c container of cottage cheese. Used up 2 batches of dough. It is labor intensive. Took 8 hours to complete. So cut that time in half for a single batch. And even more time shaved off next time because of experience. Let's call it 2 to 3 hours.

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mommyluvs2cook 10 years ago said:

Wow 90?! You freezing some of these? They look really delicious :)

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