COTTAGE CHEESE PEROGIES (CHEESE BUTTONS)

COTTAGE CHEESE PEROGIES (CHEESE BUTTONS) image

Yield 8 perogies

Number Of Ingredients 10

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1.75 cup dry-curd cottage cheese (approx. 500g)
2 egg yolks (room temperature preferably)
pinch of salt
2 cups flour
1 tsp salt
0.5 tsp baking powder
2 tbsp vegetable oil
0.75 cup milk (usually use 1%)
Butter for frying (1/2 cup)
250 mL cream

Steps:

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. 5) Fry in butter. Place into dutch oven or other pot when fried. 6) Cover with cream and remaining filling and place in oven at 400F for about 10 minutes (when cream is hot).