Cottage Cheese Perogies recipe

1 servings

1 3/4 cups dry-curd cottage cheese

2 egg yolks

3/4 teaspoon salt (optional)

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons vegetable oil

3/4 cup cold water

In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt.

Set aside.

In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder.

Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.

Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter.

Place a spoonful of the cottage cheese filling onto each circle.

Fold in half, and pinch the edges together to seal.

Bring a large pot of lightly salted water to a boil.

Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float.

Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.