Cottage Cheese Perogies Cheese Buttons Recipes

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COTTAGE CHEESE PEROGIES



Cottage Cheese Perogies image

Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.

Provided by BRIDY

Categories     Main Dish Recipes     Dumpling Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 ¾ cups dry-curd cottage cheese
2 egg yolks
¾ teaspoon salt
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
2 tablespoons vegetable oil
¾ cup cold water

Steps:

  • 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.

Nutrition Facts : Calories 131 calories, Carbohydrate 17.8 g, Cholesterol 37.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 373.8 mg, Sugar 1.8 g

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)



Polish Noodles (Cottage Cheese and Noodles) image

This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
1 small onion, diced
1 (16 ounce) package egg noodles
1 (16 ounce) package cottage cheese
½ cup sour cream
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  • Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 57.2 g, Cholesterol 123 mg, Fat 26.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 15.2 g, Sodium 584.4 mg, Sugar 2.2 g

HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED



Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned image

Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dry curd cottage cheese
1 egg, slightly beaten
salt
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
  • If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm ofyour hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated pierogies as compared to freshly boiled ones.
  • To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 1.4, Cholesterol 110.8, Sodium 337.6, Carbohydrate 61.1, Fiber 2.1, Sugar 1.7, Protein 23.7

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING



Uncle Bill's Cottage Cheese Perogie Filling image

For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694

Provided by William Uncle Bill

Categories     Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
  • In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
  • Use 1 heaping tablespoon for each perogie.
  • Boil for 2 to 3 minutes or until they float to the surface.
  • Serve with melted butter and sour cream if desired.
  • These perogies freeze well.

GLUMS WARENEKI (COTTAGE CHEESE PEROGIES)



Glums Wareneki (Cottage Cheese Perogies) image

Provided by By MennoNeechie Kitchen

Time 1h38m

Number Of Ingredients 7

Dough: 2 cups Milk
4 eggs
2 tsp salt
7 cups Flour
Filling: Cottage Cheese
2 Egg Yolks
Salt & Pepper to taste

Steps:

  • Put milk, eggs (beaten), salt, and flour in a mixer, and mix on low speed until a dough is formed. Continue adding flour until dough is tough and no longer sticky. If your dough is getting too tough for your mixer, continue to knead by hand while adding more flour. Once you have a nice firm dough, cover and place in the fridge while you prepare the filling.
  • Add dry curd cottage cheese, heavy cream, egg, and salt and pepper to a bowl and mix with spoon/fork. Roll out a portion of the dough on a flat surface (about 1/8"-1/4" thick), and cut out circles (or squares if you prefer). Put about 1 teaspoon of cottage cheese in the middle of a circle, fold, and pinch together to seal the perogy. Place finished perogies on a wax paper-lined cookie sheet. Perogies can either be boiled right away, or frozen and bagged to be saved for a later day. Boil perogies for approximately 8 minutes, or until done. Serve and enjoy!

Nutrition Facts :

COTTAGE CHEESE PEROGIES (CHEESE BUTTONS)



COTTAGE CHEESE PEROGIES (CHEESE BUTTONS) image

Categories     Fry     Poach     Kid-Friendly     Dinner

Yield 8 perogies

Number Of Ingredients 10

1.75 cup dry-curd cottage cheese (approx. 500g)
2 egg yolks (room temperature preferably)
pinch of salt
2 cups flour
1 tsp salt
0.5 tsp baking powder
2 tbsp vegetable oil
0.75 cup milk (usually use 1%)
Butter for frying (1/2 cup)
250 mL cream

Steps:

  • 1) In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside. 2) 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. 3) 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. 4) 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. 5) Fry in butter. Place into dutch oven or other pot when fried. 6) Cover with cream and remaining filling and place in oven at 400F for about 10 minutes (when cream is hot).

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