My buddy Maddie gave me the idea for these cottage cheese perogis. At the last minute, I had some raspberry sauce I had made for a dessert, but it just seemed to work well with these perogis! It really complements the tanginess of the dry curd cottage cheese. If you’re unfamiliar with dry curd cottage cheese, it kind of tastes like a pretty bland and mild cottage cheese or yogurt. But add some salt and egg for richness and binding it together, and it’s a delicious flavor. Combined with the sweet and tart raspberry sauce, it’s just perfect. And it’s a fun deviation from the typical potato and cheese perogi!
Cottage Cheese Perogis Recipe
Serves: 24
Prep time: 30 minutes
Cook time: 5-10 minutes
Nutrition: 90 calories per serving
2.7 g Fat
12.6 g Carbs
3.9 g Protein
Ingredients
For the dough
2 cups flour
1/4 tsp baking powder
1 tsp salt
3/4 cup water
2 tbsp vegetable oil
For the filling
2 cups farmer’s cheese (also known as dry curd cottage cheese)
1 tsp salt
2 egg yolks
Oil for frying
For the raspberry sauce
12 oz fresh raspberries
1 cup white sugar
2 tbsp lemon juice
Instructions
For the dough
1. Combine all dry ingredients in a standing mixer bowl on low speed.
2. Add water and vegetable oil slowly and mix on medium speed.
3. Let the stand mixer do its work for a few minutes until a soft dough emerges!
4. Divide the dough into four equal balls of dough and roll each one as thin as you can–about 1/8″. Then cut out 4″ circles. *You can also roll it to 1/4″ thickness, cut out into 3″ circles, and then roll again to a wider circle.
For the filling – make this while the dough is kneading in the stand mixer!
1. Combine cheese, salt, and egg yolks in a medium bowl.
Putting it together
1. Spoon 1 tbsp of filling into each 4″ dough circle and seal the dumpling by pinching the edges together.
2. Heat oil in a large frying pan.
3. Arrange 8 dumplings in the pan at a time, frying until golden brown on one side. Once golden, turn dumpling on another side to crisp a second side.
4. Move perogis to a plate lined with paper towel to absorb some of the oil.
5. Serve with raspberry sauce!
For the raspberry sauce
1. Combine raspberries, sugar, and lemon in a heavy bottom sauce pan on low heat.
2. Mash the raspberries until the sugar dissolves on low heat.
3. Raise the heat to high, bringing the sauce to a boil for about 30 seconds.
4. Transfer sauce to a clean glass jar or Pyrex. Spoon some of the sauce into a dipping cup to serve with the perogis.
this is delicious warm with a drizzle of the raspb. Johnathan was here!