Home Made Perogies

class="gmc-recipe" id="gmc-print-237" itemscope itemtype="http://schema.org/Recipe" style="background-color:#e7e6e6; border-color:#a14524;border-style:dashed;border-width:thin;">

Print recipe

Ingredients

Dough

4 cups Flour (All purpose works well)
4 Eggs
1 cup Water (Plus More if needed)

Filling

2lb Large curd cottage cheese
3 Eggs
2 tablespoons Sugar
1 tablespoon Kosher salt
1 teaspoon Garlic powder
1 teaspoon Black Pepper
1/2 teaspoon Onion powder

Frying

8 tablespoons Butter (Unsalted)
8 tablespoons Crisco

Directions

Dough
Step 1
Combine flour, 4 eggs, and water in a mixer with a dough hook. You can also do this by hand on a clean counter or in a large mixing bowl.
Step 2
Mix until it starts to have a doughy texture and becomes slightly elasticy.
Step 3
Powder your hands with some flour, sprinkle some on your counter top and remove the dough from the bowl.
Step 4
Separate the dough into 4 equal parts; Roll into balls of dough
Step 5
Use a pasta machine or rolling pin to roll this dough out. You want the dough to be about 1/8 of an inch thick. Not too thin that the insides break out in the boiling, and not too thick that it over-powers the flavor of the filling.
Step 6
Once the dough is rolled out cut out large circles that will be used as the shell. If you don't have a pasta cutter, use a bowl or plate and trace around its edges with a paring knife.
Filling
Step 7
Take the large curd cottage cheese, place it in a strainer; rinse and and strain. This will wash away all of the liquid leaving just curds. (You can also use farmers cheese in place of the cottage cheese. If you use farmers cheese there is no need to strain it)
Step 8
Combine all of the filling ingredients in a large mixing bowl.
Assembly
Step 9
Bring a large pot of water to a boil while assembling the perogi.
Step 10
Spoon enough of the filling mixture to cover half of a circle of dough with some room around the edges to fold and seal the perogi. To help the edges stick brush with a little water. You can use a fork to push the edges down as well. It will look like a half circle when done.
Step 11
Heavily salt the boiling water; dropping perogi in the pot do not overcrowd. Cook for about 5 minutes. If they start popping open from overcooking remove with a slotted spoon and set aside. Continue boiling the rest of the perogi.
Step 12
Heat a skillet on medium to medium-high heat. Add 1 Tbs. of butter and crisco. Once melted add a single layer of perogi. Cook until brown (about 5 min) then flip. Cook the other side. Continue adding butter & crisco as you continue to cook off the rest of the perogi.
Step 13
We ate it this time with Asparagus, Sausage & Onions