Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::12
Yield::1 dozen
Ingredients
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1 ¾ cups dry-curd cottage cheese
2 egg yolks
1 ¾ teaspoons salt (Optional), divided
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup cold water
2 tablespoons vegetable oil
Directions
Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.