How to make homemade pierogies?

I had never even heard of pierogies until I met my boyfriend and he introduced them to me. You're right, buying them are not the same as homemade. Here is a recipe for you (source listed at the end): Homemade Cottage Cheese Pierogies You can also use ricotta cheese for in place of cottage cheese. Yes, you can use fat free, low fat, what ever version of cottage or ricotta cheese you wish. 4 servings Cottage Cheese Filling 2 cups dry curd cottage cheese 1 egg, slightly beaten salt Perogie 2 1/2 cups flour 1/2 teaspoon salt 1 egg 2 teaspoons oil 3/4 cup warm water Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt. If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added. Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. Pierogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.

I make these all the time....i peel and boil up a 10 or 20 pound bag of potatoes,while they are cooking I'll do up 2-3 pounds of meat.....bacon,sausage,porkchop,hamburger.....whatever,Bacon is the easiest.....when the potatoes are done,I mash them up and add a 1 pound block of cheese to them,while this cools a bit,I chop up my meat product and than add it to the mixture.....I always make my own crust but store bought is just a sgood and cheap so either way is fine....I stuff the crusts with the filling and freeze.....when I want to eat them,I put them in the oven or deep fry them,depending on how fast I want to eat them.....enjoy

My other half & me make our own perogies all of the time! They are so much more tastier when you make them on your own.. Compared to when you decide to purchase them from the store! They are also a lot cheaper to make on your own though to.. I enclosed a recipe below of the one we make when it comes to our own perogies. Quite honestly I grew up eating these perogies as I am Ukrainian & I still love them as well. I hope if you like sauerkraut that you enjoy making these perogies if you decide to go ahead & make them for dinner one night! I know that we love making them, but also having them for dinner as well! . . Thanks for allowing me to share! xx "Sauerkraut Perogies." Ingredients are as follows: - 2 cups of all purpose flour - 1 teaspoon of salt - 1 egg beaten - 2/3 of a cup of cold water - 1 (32 ounce) jar of sauerkraut - is equal to 4 cups. Make sure it is drained, rinsed, & minced though - 1 tablespoon of sour cream - salt & pepper to taste Directions are as follows: - Firstly to make the dough.. In a large bowl combine the flour, the salt & the egg & the water. Mix these ingredients all together to form the dough. Once formed in to a ball.. Cover the bowl & set it aside. You may need to use a little bit of flour though to if the dough ends up being to sticky. The flour will help to keep the dough together as well. - To make the sauerkraut filling.. Strain the sauerkraut & then the sour cream together. And mix very well. (Note: I find sometimes putting this filling in to a strainer & pushing down on the sauerkraut filling to get rid of the excess water.. It also helps to make the sauerkraut filling not have to much water in the filling if you do this. Make sure there is not to much water in the filling because this can help to ruin the dough quite honestly.) - Then roll the reserved dough on a floured surface. Cut the circles out of the dough, using a small cup or glass though. Then place a spoonful of the sauerkraut filling in to the center of each circle & fold over. - Make sure to pinch the edges together as well to seal the ends. Use flour to help seal the ends as well until they are all sealed. - Then bring a large pot of slightly salted water to a boil. And drop the perogies in to boiling water & cook for 4 - 5 minutes or at least until they float to the top. Serve with either onions or bacon or onions & thinly sliced up pepperoni. Serve with sour cream & ENJOY! I know we love these yummy little guys! xx