Cottage Cheese Perogie
55 people added this to their Recipe Box
Cottage Cheese PerogieThese cottage cheese–filled dumplings are delicious topped with either sautéed onions or fresh fruit.5 user reviews.
This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 8181 cal |
| pro | 4 g4g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 00 fibre |
| chol | 16 mg16mg chol |
| sodium | 127 mg127mg sodium |
| potassium | 21 mg21mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 1313 folate |
These cottage cheese–filled dumplings are delicious topped with either sautéed onions or fresh fruit.
Ingredients
- 1 pkg (250 g) 10% pressed cottage cheese 1 pkg (250 g) 10% pressed cottage cheese
- 1 pkg (250 g) dry pressed cottage cheese 1 pkg (250 g) dry pressed cottage cheese
- 1 egg , beaten1 egg, beaten
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- Savoury Perogy Dough recipe Savoury Perogy Dough recipe
- 1 tbsp butter , melted1 tbsp butter, melted
Preparation
In bowl, combine 10% pressed cottage cheese, dry pressed cottage cheese, egg, salt and pepper.
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.
Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain. Transfer to bowl and toss with butter.
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.
Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain. Transfer to bowl and toss with butter.
Source : Canadian Living Magazine: March 2011
- Keywords : Dinner; Cottage cheese; Eggs; Butter; Boil; 100 calories;
Related content
-
Slow Cooker Layered Bean and Polenta Casserole
If you are a lasagna fan, you will love this delicious combination of vegetables, beans, cheese...
-
Fisher's Loft Salmon With Chickpea Mash
We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the...
-
Beer-Steamed Clams
Mildly flavoured wheat beer doesn't overpower the delicate taste of clams. Serve with crusty...
-
Beer-Brined Pork Chops
Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour,...
