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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 53.0
  • Total Fat: 3.2 g
  • Cholesterol: 37.1 mg
  • Sodium: 281.0 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Ann's Cottage Cheese Peroghy's calories by ingredient
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Ann's Cottage Cheese Peroghy's

Submitted by: OKANOG66

Introduction

My Polish grandmother's recipe. A very easy recipe to make and a wonderful twist to an ordinary peroghy. You can easily double or triple the recipe to place extras in the freezer. My Polish grandmother's recipe. A very easy recipe to make and a wonderful twist to an ordinary peroghy. You can easily double or triple the recipe to place extras in the freezer.
Number of Servings: 12

Ingredients

    1 3/4 cups dry-curd cottage cheese
    2 egg yolks
    3/4 teaspoon salt (optional)
    2 cups all-purpose flour
    3/4 teaspoon salt
    1/2 teaspoon baking powder
    2 tablespoons vegetable oil
    3/4 cup cold water

Tips

Optional: 1 tsp of salt in boiling water, that the filled proghy dough shapes are dropped into.


Directions

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.

Topping:
1/2 cup Melted butter with chives

Serving Size: Makes 12 - 4 inch peroghy's






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