12 Delicious Cottage Cheese Perogies Recipes You Must Try

Feeling adventurous in the kitchen? Cottage cheese perogies are the ultimate comfort food that combines creamy, cheesy goodness with the satisfying bite of tender dough. Whether you’re a perogie pro or trying them for the first time, our roundup of 12 delicious recipes will inspire your next meal. From classic to creative twists, there’s a perogie here for every palate. Let’s dive into these must-try dishes!

Classic Cottage Cheese Perogies

Nostalgia wraps around me like a warm blanket as I recall the first time I tasted these tender, pillowy perogies, their edges crisped to golden perfection, cradling a creamy, tangy cottage cheese filling that whispers of home.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 1 tbsp unsalted butter
• 1 small onion, finely chopped

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg and 1/2 cup water. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Tip: Letting the dough rest for 30 minutes makes it easier to roll out.
4. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles with a cookie cutter.
5. In a bowl, mix 1 cup cottage cheese with a pinch of salt. Place 1 tbsp of the mixture in the center of each dough circle.
6. Fold the dough over the filling to form a half-circle. Press the edges to seal, then crimp with a fork.
7. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float to the surface.
8. In a skillet, melt 1 tbsp unsalted butter over medium heat. Add 1 small onion, finely chopped, and sauté until golden, about 5 minutes.
9. Add the boiled perogies to the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Tip: For extra crispiness, increase the heat slightly during the last minute of frying.

Zesty yet comforting, these perogies boast a delightful contrast between their crispy exteriors and the soft, creamy filling. Serve them with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor.

Savory Cottage Cheese and Potato Perogies

Nestled in the heart of comfort food, this dish brings a tender, doughy embrace to the table, filled with the humble yet rich pairing of cottage cheese and potato. It’s a recipe that whispers of home, of quiet evenings spent kneading and folding, of flavors that meld softly together.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 tbsp unsalted butter, melted
• 1 cup mashed potatoes
• 1/2 cup cottage cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg, 1/2 cup water, and 1 tbsp melted unsalted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
4. In another bowl, combine 1 cup mashed potatoes, 1/2 cup cottage cheese, and 1/4 tsp black pepper. Mix well.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place 1 tbsp of the filling in the center of each circle. Fold the dough over the filling and press the edges to seal.
7. Bring a large pot of salted water to a boil. Add the perogies in batches and cook for 3-4 minutes until they float to the surface.
8. Heat 1 tbsp olive oil in a skillet over medium heat. Add the boiled perogies and cook for 2-3 minutes on each side until golden brown.

Each bite offers a delicate contrast between the crispy exterior and the creamy, savory filling. Serve them with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor.

Sweet Cottage Cheese and Blueberry Perogies

Curling up with a bowl of these sweet cottage cheese and blueberry perogies feels like a gentle embrace from childhood, each bite a tender reminder of summer mornings and the simplicity of homemade comfort.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 tsp salt
• 1 cup cottage cheese
• 1/2 cup blueberries
• 2 tbsp sugar
• 1 tbsp unsalted butter
• 1/4 cup sour cream

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg and 1/2 cup water. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Let it rest for 30 minutes covered with a damp cloth.
4. While the dough rests, mix 1 cup cottage cheese, 1/2 cup blueberries, and 2 tbsp sugar in a bowl for the filling.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place 1 tbsp of the filling in the center of each circle. Fold the dough over the filling and press the edges to seal.
7. Bring a large pot of water to a boil. Add the perogies in batches, cooking for 3-4 minutes until they float to the surface.
8. Heat 1 tbsp unsalted butter in a skillet over medium heat. Add the boiled perogies and cook for 2-3 minutes until golden brown.
9. Serve warm with 1/4 cup sour cream on the side.

Now, these perogies offer a delightful contrast between the creamy cottage cheese and the burst of blueberries, wrapped in a tender, golden shell. Try drizzling them with honey for an extra layer of sweetness or serving them alongside a crisp, green salad for balance.

Cottage Cheese and Spinach Perogies

Perhaps there’s no comfort quite like the tender embrace of a homemade perogie, especially when filled with the wholesome duo of cottage cheese and spinach. This recipe, a gentle nod to tradition, invites you to slow down and savor the process, from mixing the dough to the final, satisfying bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened
• 1 cup cottage cheese
• 1 cup spinach, finely chopped and drained
• 1 tbsp olive oil
• 1 small onion, finely diced
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
4. While the dough rests, heat 1 tbsp olive oil in a pan over medium heat. Add 1 small finely diced onion and sauté until translucent, about 5 minutes.
5. In a bowl, combine 1 cup cottage cheese, 1 cup finely chopped and drained spinach, and the sautéed onions. Season with salt and pepper to taste.
6. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
7. Place a teaspoon of the filling in the center of each circle. Fold over and press edges to seal.
8. Bring a large pot of salted water to a boil. Add perogies in batches and cook until they float to the top, about 3-4 minutes.
9. Remove with a slotted spoon and serve warm. Tip: For a crispy texture, pan-fry the boiled perogies in butter until golden brown.

Each bite of these perogies offers a creamy, tangy filling encased in a tender, slightly chewy dough. For a delightful contrast, serve them with a dollop of sour cream and a sprinkle of fresh dill.

Cottage Cheese and Mushroom Perogies

Musing over the quiet hum of the kitchen, I find myself drawn to the comforting embrace of cottage cheese and mushroom perogies, a dish that whispers of home and heart. The delicate dough, the savory filling—each element a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened
• 1 cup cottage cheese
• 1 cup mushrooms, finely chopped
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Mix until a dough forms.
3. Tip: If the dough is too sticky, add a little more flour; if too dry, a splash of water.
4. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
5. While the dough rests, heat 1 tbsp olive oil in a pan over medium heat. Add 1 cup finely chopped mushrooms and sauté until golden, about 5 minutes.
6. In a bowl, mix the sautéed mushrooms with 1 cup cottage cheese, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
7. Tip: For extra flavor, let the filling cool before assembling the perogies.
8. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
9. Place 1 tbsp of filling in the center of each circle. Fold over and seal the edges with a fork.
10. Tip: To ensure a good seal, dab the edges with a little water before pressing.
11. Bring a large pot of salted water to a boil. Cook the perogies in batches for 3-4 minutes until they float to the surface.
12. Serve immediately with a dollop of sour cream or sauté in butter for a crispy finish.

Delightfully tender with a creamy, earthy filling, these perogies are a canvas for your culinary creativity. Try them with a drizzle of browned butter or a sprinkle of fresh herbs for an extra layer of flavor.

Cottage Cheese and Bacon Perogies

How quietly the morning unfolds, with the promise of comfort food that feels like a warm embrace. Today, we’re gently folding together the creamy tang of cottage cheese with the smoky whispers of bacon, all wrapped in tender perogie dough—a humble yet profound pleasure.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 4 strips bacon, cooked and crumbled
• 1 tbsp unsalted butter
• 1 small onion, finely diced

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg and 1/2 cup water. Gradually mix to form a dough.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, combine 1 cup cottage cheese and crumbled bacon in a bowl. Set aside.
5. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place 1 tbsp of the cottage cheese and bacon mixture in the center of each circle. Fold over and pinch edges to seal.
7. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float to the surface.
8. In a skillet, melt 1 tbsp unsalted butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
9. Add boiled perogies to the skillet and fry until golden brown, about 2 minutes per side.

You’ll find these perogies delightfully tender with pockets of creamy, smoky filling. Try serving them with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Cottage Cheese and Chive Perogies

Whispering the gentle hum of a quiet kitchen, today feels like the perfect moment to embrace the comforting embrace of homemade perogies, filled with the delicate tang of cottage cheese and the fresh whisper of chives.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 2 tbsp fresh chives, finely chopped
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/2 cup sour cream

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center.
2. Add 1 large egg and 1/2 cup water into the well. Gradually mix into the flour until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a towel and let rest for 30 minutes.
4. While the dough rests, mix 1 cup cottage cheese, 2 tbsp fresh chives, and 1/4 tsp black pepper in a bowl. Set aside.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place 1 tbsp of the cottage cheese mixture in the center of each circle. Fold over and press edges to seal.
7. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float to the surface.
8. Heat 2 tbsp unsalted butter in a skillet over medium heat. Add boiled perogies and fry until golden brown, about 2 minutes per side.
9. Serve warm with 1/2 cup sour cream on the side.

Creating these perogies yields a tender pocket with a creamy, herby center, a contrast that’s both comforting and subtly sophisticated. Consider garnishing with extra chives or a drizzle of browned butter for an extra layer of flavor.

Cottage Cheese and Caramelized Onion Perogies

Zephyrs of summer breeze remind me of the comfort found in simple, hearty dishes. Today, I’m drawn to the idea of combining the creamy tang of cottage cheese with the sweet depth of caramelized onions, all wrapped in the tender embrace of a perogie.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp sugar

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 1 large egg and 1/2 cup water. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Tip: Let the dough rest under a damp cloth for 30 minutes to make it easier to roll.
2. While the dough rests, heat 2 tbsp butter and 1 tbsp olive oil in a pan over medium heat. Add 2 large thinly sliced onions and 1/2 tsp sugar. Cook, stirring occasionally, for 20 minutes until golden and caramelized. Tip: Lower the heat if onions start to burn.
3. Roll the dough to 1/8-inch thickness and cut into 3-inch circles. Place 1 tsp cottage cheese and 1 tsp caramelized onions in the center of each circle. Fold over and press edges to seal. Tip: Use a bit of water on the edges to help them stick together.
4. Bring a large pot of salted water to a boil. Add perogies in batches and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Rich in flavor and comforting in texture, these perogies offer a delightful contrast between the creamy filling and the silky onions. Serve them with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor.

Cottage Cheese and Dill Perogies

Zestfully blending the comfort of tradition with a whisper of summer, these cottage cheese and dill perogies offer a tender pocket of joy. Each bite is a gentle reminder of lazy afternoons and the simple pleasures of homemade food.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 tsp salt
• 1 cup cottage cheese
• 1 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/2 cup sour cream

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup water, 1 large egg, and 1/2 tsp salt to form a dough. Tip: Knead until smooth for the best texture.
2. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
3. While the dough rests, mix 1 cup cottage cheese, 1 tbsp fresh dill, and 1/4 tsp black pepper in a bowl for the filling.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Tip: Keep unused dough covered to prevent drying.
5. Cut the dough into 3-inch circles using a round cutter or glass.
6. Place 1 tsp of the cottage cheese filling in the center of each circle.
7. Fold the dough over the filling to form a half-circle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
8. Bring a large pot of salted water to a boil and cook the perogies in batches for 3-4 minutes, or until they float to the surface.
9. Melt 2 tbsp unsalted butter in a skillet over medium heat and lightly fry the boiled perogies until golden, about 2 minutes per side.
10. Serve warm with 1/2 cup sour cream on the side.

Just as the golden edges hint at the buttery crispness outside, the soft, herbed cottage cheese inside offers a delightful contrast. Consider garnishing with extra dill or a drizzle of honey for a sweet and savory twist.

Cottage Cheese and Beet Perogies

Kneading the dough for these perogies feels like tracing the contours of a cherished memory, each fold a gentle reminder of the warmth that homemade food brings to the table. The combination of earthy beets and creamy cottage cheese nestled inside a tender pocket offers a comforting embrace, a dish that speaks to the soul as much as it satisfies the palate.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 1 cup cooked beets, finely grated
• 1 tbsp unsalted butter
• 1 small onion, finely chopped

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg and 1/2 cup water. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Tip: Let the dough rest for 30 minutes under a damp cloth to make it easier to roll out.
4. In a skillet over medium heat, melt 1 tbsp unsalted butter and sauté 1 small onion, finely chopped, until translucent, about 5 minutes.
5. Combine the sautéed onion with 1 cup cottage cheese and 1 cup cooked beets, finely grated, in a bowl. Season lightly with salt.
6. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
7. Place 1 tbsp of the filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Tip: Use a bit of water on the edges to help them stick together if needed.
8. Bring a large pot of salted water to a boil. Cook the perogies in batches for 3-4 minutes, or until they float to the surface. Tip: Avoid overcrowding the pot to ensure even cooking.
9. Serve the perogies hot, with a dollop of sour cream or a drizzle of melted butter if desired.

Delicate yet hearty, these perogies boast a vibrant pink hue from the beets, with a filling that’s both sweet and tangy. They’re perfect for a quiet dinner, paired with a crisp salad or simply enjoyed on their own, a testament to the beauty of simple ingredients coming together.

Cottage Cheese and Pumpkin Perogies

Yesterday, as the evening light faded, I found myself craving something comforting yet unexpected, a dish that bridges the gap between hearty and delicate. That’s when the idea of Cottage Cheese and Pumpkin Perogies came to mind, a blend of creamy and sweet wrapped in tender dough.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 cup cottage cheese
• 1 cup pumpkin puree
• 1 tbsp unsalted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1 large egg and 1/2 cup water. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
4. In another bowl, combine 1 cup cottage cheese, 1 cup pumpkin puree, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Mix well.
5. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
6. Place 1 tbsp of the filling in the center of each circle. Fold over and press edges to seal.
7. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float.
8. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium heat. Fry perogies until golden, about 2 minutes per side.
9. Serve warm. For a crispy texture, let them sit in the skillet for an extra minute after frying.

Rich in flavor, these perogies offer a delightful contrast between the crispy exterior and the soft, spiced filling. Try drizzling them with honey or serving alongside a dollop of sour cream for an extra layer of indulgence.

Cottage Cheese and Apple Cinnamon Perogies

Evenings like these call for something comforting yet unexpected, a dish that bridges the gap between hearty and sweet, between tradition and innovation. Cottage Cheese and Apple Cinnamon Perogies are just that—a tender pocket of dough filled with the creamy tang of cottage cheese and the warm spice of apple cinnamon, a reminder of home with every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 tsp salt
• 1 cup cottage cheese
• 1 medium apple, peeled and finely diced
• 1 tbsp cinnamon
• 2 tbsp sugar
• 1 tbsp butter
• 1/2 cup sour cream

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, 1 large egg, and 1/2 tsp salt until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
3. While the dough rests, combine 1 cup cottage cheese, 1 medium peeled and finely diced apple, 1 tbsp cinnamon, and 2 tbsp sugar in a bowl. Mix well.
4. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles using a cookie cutter or glass.
5. Place 1 tbsp of the filling in the center of each circle. Fold over and press edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
6. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float to the top.
7. In a skillet, melt 1 tbsp butter over medium heat. Add boiled perogies and cook until golden brown, about 2 minutes per side. Tip: For extra crispiness, don’t overcrowd the skillet.
8. Serve warm with 1/2 cup sour cream on the side.

Kindly savor the contrast of textures—the crisp exterior giving way to a soft, spiced filling. These perogies shine when drizzled with honey or paired with a sharp cheddar for a savory twist.

Conclusion

Sumptuous and satisfying, these 12 cottage cheese perogies recipes are a treasure trove of comfort food delights. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to spark your culinary creativity. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!