Ingredients and Weight:
- 2 lbs russet potatoes, peeled and quartered
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, at room temperature
- 1 egg, lightly beaten
- Salt and black pepper to taste
For the filling:
- 1 lb cottage cheese, drained
- 1/2 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1/4 cup sour cream
- 1 teaspoon dried dill
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Place potatoes in a large pot of cold water and bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 15 minutes.
- Drain potatoes and return to pot. Mash potatoes until smooth.
- Gradually add flour to potatoes, stirring until a dough forms.
- Turn dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic.
- Divide dough into 16 equal pieces.
- In a large bowl, combine cottage cheese, onion, parsley, sour cream, dill, salt, and pepper.
- Place a spoonful of filling in the center of each dough piece.
- Fold dough over filling and seal edges with your fingers.
- Place perogies on a baking sheet and brush with melted butter.
- Bake perogies for 20 minutes, or until golden brown.
- Serve hot with your favorite toppings, such as sour cream, chives, or bacon bits.
Nutritional Information:
Per serving (1 perogy):
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 5g
Dish Characteristics:
- Soft and fluffy dough
- Creamy and savory filling
- Golden brown and crispy edges
- Comforting and filling dish
User Comments:
- "The best perogies I've ever had! The dough was so soft and the filling was so flavorful."
- "These were a huge hit at my party. Everyone loved them!"
- "I've never made perogies before, but these were so easy to make and turned out perfect."
Special Precautions and Tips:
- If the dough is too sticky, add more flour, a little at a time.
- If the dough is too dry, add more butter or sour cream.
- Be careful not to overfill the perogies, or they will burst open during baking.
- Serve the perogies hot for the best flavor and texture.
