Very good recipe, but we found it bland. The first time I made this recipe I followed exactly, but halved the recipe. This called for 1 whole egg plus 1/2 an egg yolk, and I foolishly put in 2 whole eggs instead. This made for an extremely sticky dough. Ended up adding a lot more flour. Second time I made the perogies, again, halved, I made with 2 1/2 C flour, 1 whole egg in total, omitted the butter, but added the rest of the ingredients. Filling was 4 lg potatoes, 1/2 C cheddar, 1/2 C Monterey Jack, 1/2 C dry curd cottage cheese, 1/4 block cream cheese, 1 tsp sea salt & 1/4 tsp white pepper. The dough went through my pasta roller on #4 (which is the middle setting) then cut 3 1/4" circles. Made exactly 60 perogies both times from 1/2 a recipe. From peeling potatoes to putting perogies in the freezer was 2 hours, using my KitchenAid to mix the dough and then whip the filling and roll the pasta.
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Very good recipe, but we found it bland. The first time I made this recipe I followed exactly,...