- Peel and chop 4.5 pounds (2025 g) potatoes.
- Boil until soft. Drain and mash until fluffy.
- Set aside 3½ cups mashed potatoes for dough and 4 cups mashed potatoes for filling. Let cool.
- In a large bowl mix eggs, oil and salt with an electric mixer.
- Add 3½ cups cooled mashed potatoes. Mix with an electric mixer.
- Slowly work in 3½ cups Kinnikinnick All Purpose Flour Blend with your hands. Continue to knead Kinnikinnick All Purpose Flour Blend in with your hands until you have a smooth dough (dough will be slightly sticky).
- Cover and let dough rest on counter for 20 minutes.
Cottage Cheese Filling
- In a large bowl mix dried cottage cheese, salt, pepper and sour cream until soft with an electric mixer. Add 4 cups cooled mashed potatoes and onions. Mix until combined.
- Time saver: divide filling into portions and set aside on a cookie sheet with layers of parchment between.
- Working with a portion of dough at a time, roll out dough to a thickness of ¼" thick. Use a piece of parchment paper and additional Kinnikinnick All Purpose Flour Blend (sparingly) to help roll out dough.
- Cut rolled out dough into 2½" - 3" circles using a cutter or drinking glass.
- Working with one cutout of dough in your hand at a time, place a portion of filling in the centre and fold dough in half.
- Pinch along dough edges to seal. If the dough cracks, use the heat from your fingers to push the dough back together, don't worry about small cracks.
- Place Cottage Cheese Pierogi on a baking tray with layers of parchment between (no more than 2 layers). Repeat with remaining dough.
- Freeze on baking trays until Cottage Cheese Pierogi are completely frozen.
- Remove from baking trays and freeze in freezer bags until ready to use.
Yields: 125 Cottage Cheese Pierogi
- Boil water in a large pot. Add frozen Cottage Cheese Pierogi to boiled water (don't overcrowd pot).
- Bring Cottage Cheese Pierogi back to a boil. Continue to boil for 2 minutes (Cottage Cheese Pierogi will float to top).
- Remove from water and pan fry in butter, margarine or olive oil (approx. 3 - 5 minutes per side).
- Serve warm with optional sour cream and fried onion.
Tips & Variations
- Russet, red or yellow potatoes work best.
- We used a #100 scoop for filling portions.
- Scooping filling ahead of time makes it easier when working off dough and will save you time.
- For best results, freeze Cottage Cheese Pierogi prior to boiling.
- When working off dough, use additional Kinnikinnick All Purpose Flour Blend sparingly. If dough gets dry from adding too much additional flour, rework dough on the counter and moisten by adding a few drops of water at a time.
- There are many ways to spell what we chose to call pieorgies. Perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrogie, pyrohy, varenyky, vareniki, dumplings, filled dough. What do you call them?