These cottage cheese–filled dumplings are delicious topped with either sautéed onions or fresh fruit.
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2011
- 1 pkg (250 g) 10% pressed cottage cheese
- 1 pkg (250 g) dry pressed cottage cheese
- 1 egg beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Savoury Perogy Dough recipe
- 1 tablespoon butter melted
MethodIn 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.
Nutritional facts Per piece: about
- Sodium 127 mg
- Protein 4 g
- Calories 81.0
- Total fat 3 g
- Potassium 21 mg
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 2.0