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Cottage Cheese and Dill Pierogi

Ukrainian Pierogi

Fluffy mashed potatoes mixed with fresh cottage cheese and dill create this delicious Pierogi filling my family raves about. 

The key to this great Pierogi is the dough. You want the dough to be elastic and stretchy. Roll the dough out thin and pinch it over a heaping scoop of filling forms this delectable dish loved by many. 

Fry the dumplings in butter or bacon grease. Either work perfectly and create a nice crisp coating. Sprinkle with bacon, green onion, and a little pinch of fresh dill.  Serve these with a heaping dollop of sour cream on the side. 

Serve with some Bacon Jam for a sweet and savoury combo.

Cottage Cheese and Dill Pierogi

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • Filling:
    2. 8 Russet Potatoes 
    4. 1 cup of Cottage Cheese 
    6. 1 tsp of Salt (add more to taste)
    8. 1 1/2 tbsp of fresh minced Dill
    10. 3 tbsp of cubed Butter (melted and cooled)
    12. 1 tsp of Pepper (add more to taste)
    14. 1/8 tsp of ground Nutmeg
  • Dough:
    2. 1 tsp of salt 
    4. 4 cups of All Purpose flour
    6. 1 cup of Potato water
    8. 1/4 cup of Heavy Cream 
    10. 1 tbsp Sour Cream
    12. 1 Farm Fresh Egg

Instructions

Filling:
  1. Peel, cube, and boil the potatoes in salted water until tender when pierced with a fork. 
  2. Drain the potatoes (reserve 1 cup of the potato water) and allow potatoes to sit and dry out with their own steam in a strainer. Once cool, press the potatoes through a ricer into a medium sized bowl. 
  3. Place the cottage cheese in a fine mesh sieve. Stir and press the cottage cheese to drain as much liquid out of it as possible. Once fairly dry, add the cottage cheese to the pressed potatoes. 
  4. Add the butter with the cottage cheese and stir. Add the dill, salt, pepper, and nutmeg to taste. Cover and set aside. 
Dough:
  1. In a large bowl, add the flour and salt and mix. 
  2. In a second medium bowl, whisk the egg until foamy. Add the potato water, heavy cream, and sour cream. Whisk together. 
  3. Add the wet ingredients to the dry and combine using your hands to form a dough ball. Remove the dough form the bowl and kneed on a floured surface until it comes together smoothly. About 5 minutes. Allow the dough to rest for 15 minutes. 
  4. Divide the dough in half and set one half aside under some plastic wrap. Roll out the dough to about 1/8 inch thickness. It should be stretchy and not sticky. Using a round cookie cutter, cut the dough in circles. Place one scoop of filling in the centre of the circle, and fold over to create a half moon dumpling. Pinch the edges closed. 
  5. Repeat with remaining filling and dough until all is used up. 
  6. Cook right away or…place on a sheet pan lined with parchment. Place the pan in the freezer and once Pierogies are frozen, toss them into a freezer safe ziplock and use at a later date. (store for 3 months) 
Cooking Instructions: 
  1. Bring a pot of salted water to a boil. 
  2. Add the dumplings and cook for 5-8 minutes. They will float. Once floating, cook for another 2 minutes. 
  3. Using a slotted spoon, remove the dumplings from the water and set on paper towel to drain. 
  4. Take a frying pan and add bacon grease or butter. Melt and then add the dumplings. Fry until lightly golden on each side. (3 minutes per side on medium heat) 
  5. Plate. Top with green onions, cooked bacon, a sprinkle of dill, and some melted butter. Serve some sour cream on the side. 

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