Cottage Cheese Perogies Recipe -
Cottage Cheese Perogies Recipe
  • READY IN 40 mins

Cottage Cheese Perogies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Mar 06, 2007

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.

Most Helpful Critical Review
Oct 04, 2006

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.


39 Ratings

Oct 17, 2008

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.

Sep 07, 2011

You can make your own cottage cheese. Buy a half gallon of buttermilk. Cook it on low till you can spoon out curds.(It takes maybe 2 hours). Cook on high just till it boils, take off heat and let it stand for 3 hours. Use a colander with small holes to seperate the cheese from the juice. Ready to use. I also use milk instead of water for the dough.

Oct 13, 2009

This is a great recipe! The baking powder addition makes the dough easier to roll out. Good idea. I beat lightly, together 1/4 cup of water + one egg and brush this onto my dough before filling and sealing. This helps to keep the perogies sealed. I highly recommend buying a HunkieBill's Perogy maker (originated in Winnipeg). This wonderful kitchen gadget makes 18 perogies in 5 easy steps. 1.Roll out dough and place on perogie maker. 2.Fill pockets. 3. Roll out another dough and place on top. 4.Press together and cut with rolling pin. 5. Remove excess dough and tap finished perogies from perogy maker! You can order one online.

Nov 10, 2007

This batch of perogies is possibly the most wonderful food I've ever made by myself. I gave it a 4-star rating because it needs some adjustments to get it that way. After reading another review, I made this batch half boiled and half pan fried to test it out. It's true, the boiled ones turned to soup and were edible but not that tasty. The fried ones are amazing though! I added pepper, italian seasonings and parmesan cheese to the filling and panfried them in olive oil for a few minutes. They broke but still turned out really wonderfully. Pan-frying in olive oil made them really crispy and fluffy but not too oily. They still had a little floury feel on the outside too. I highly recommend frying instead of boiling. I've never had perogies before! Thanks so much for this recipe!

Feb 22, 2010

Farmers cheese can be used in place of dry-curd cottage cheese. It's so much easier to find.

Jun 16, 2007

This is a good recipe although I believe it takes alot of practice to make a good seal on the perogies and handling the dough with ease. My Ukranian mother-in-law made wonderful perogies but after boiling and draining them she would top them with boiled whipping cream that had fresh dill, sliced onion and salt and pepper incorporated! This is an additional extra flavor enhancement and delicious (and I don't even like dill!)


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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