Cottage Cheese Perogies

Cottage Cheese Perogies

32 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  BRIDY

“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.”

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Adjust Servings

Original recipe yields 1 dozen



  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.

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Reviews (32)

Rate This Recipe
Mommy Emmy

Mommy Emmy

My Polish grandmother did her cheese perogies with dry-curd cottage cheese. She would also sprinkle a sugar/cinnamon mix over the dry-curd cottage cheese right before sealing the perogies !!!!!! Fry in butter. Eat plain or with sour cream. Out of this world taste! F.Y.I. - "DRY-CURD" is hard to find. Call around to your stores to see if they have it or can order it for you. You will see it next to the regular cottage cheese.



This was a fantastic recipe. The dough was very easy to make and work with. I used Michigan brand cottage cheese (dark blue tub) as it has a very low amount of moisture in it and it has small curds. I also added white pepper and sea salt in the mix. I boiled them and then cooked them in a frying pan with a little butter to give them a crispy coating that my family loves. I got 19 out of the batch I made.



Like previous reviewer mentioned, they fall apart while cooking. I found that if you managed to close them without any leaking towards the edges (which was difficult) they stayed shut while cooking. Tasted great though, a good alternative to regular poatoe perogies. Ate them once with butter and cheese, the other time with tomato sauce.

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Amount Per Serving (12 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 374 mg
  • 15%

Based on a 2,000 calorie diet



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Cinnamon-Peach Cottage Cheese Pancakes


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Cottage Cheese Roast