Every Sunday my mom and I would make pierogi. My dad, who was born in Ukraine, taught my mom how to make these, he called them pyrohy. My mom made them with sauerkraut ( homemade sauerkraut of course) and potato. She would mash both together to use as the filling. Sometime over the years we started using potato and cottage cheese, which has become my favourite filling, and I will be sharing this one with you today. Don’t run out and buy just regular cottage cheese, you want to get a dryer cottage cheese as opposed to the soupy kind in the plastic container. Sometimes it’s called farmers cheese or dry-curd cottage cheese. Best to ask your local grocer where they keep it.
Note: ( I use the starchy water from the boiled potatoes, let it cool down before using, or mix with a bit of cold water for a lukewarm temp)
- 2 cups warm water
- 3 tbsp cooking oil
- 1 egg
- 5 cups all-purpose flour
- 1 tsp salt
Combine water, oil, egg and salt, blend well with a fork. Add 4 cups flour (slowly, one cup at a time). When dough becomes too hard to stir with fork, use your hands. Knead the dough and add the enough of the last cup of flour until the dough is smooth and not sticky. Make a ball and cover with the bowl. Let stand for 20 minutes.
Resting the dough makes it easier to work with.
2 big potatoes, cooked & mashed
2 cups pressed cottage cheese or dry curd cottage cheese
1/2 teaspoon salt
Mash the potatoes, and cottage cheese with a fork, Add salt to taste.
Once the dough has had a chance to rest for about 20 minutes, roll dough out into 1/4 inch thickness. Cut dough with round glass or round cookie cutter. Place a teaspoon of filling onto the center of the circle and fold over. Pinch pierogi along the edges to hold in the filling. Place onto a well floured surface. Gather scraps, let dough rest again, re-roll, cut and fill. Repeat with remaining dough.
Cover stuffed pierogi with towel if not boiling for a while.
Bring a large pot of salted water to a boil. Drop in the pierogi, making sure not to add too many, stir gently.
Boil pierogi for 7 minutes.
Remove from water and toss with cooking oil or butter so pierogi don’t stick together.
Serve with fried onions, bacon bits and sour cream.
Makes 30-40 pierogi depending on size of circles cut.
Pierogi can be frozen before cooking. Place pierogi on a parchment covered cookie sheet, don’t let them touch, and freeze, then put into freezer bags.