Potato and Cottage Cheese Pierogi

Name: Potato and Cottage Cheese Pierogi
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 24 Portionen
Ingredients: 12 piece Yukon Gold potatoes, peeled and quartered; 3 piece eggs; 3 tablespoon cream cheese, divided; 3 teaspoon milk, divided; 2 cup all-purpose flour, divided; 2.5 container (8 ounce) cottage cheese; salt; 2 tablespoon butter; oil

Dumplings

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

90 Min

Description

These potato and cottage cheese pierogi are a comforting and satisfying dish, perfect for a hearty meal. I've been making these for years, and they always bring back fond memories. The combination of creamy potatoes and tangy cottage cheese is simply delicious. While they take a little time to prepare, the result is well worth the effort. Serve them with a dollop of sour cream or fried onions for an extra touch of flavor. They're especially great in the cooler months when you crave something warm and filling.

Ingredients (9 ingredients)

12 piece Yukon Gold potatoes, peeled and quartered
3 piece eggs
3 tablespoon cream cheese, divided
3 teaspoon milk, divided
2 cup all-purpose flour, divided
2.5 container (8 ounce) cottage cheese
salt
2 tablespoon butter
oil

Preparation (9 steps)

Cook the potatoes

Thermomix® Setting

15 min/212°F/Speed 1 100

Place 12 peeled and quartered Yukon Gold potatoes into the mixing bowl. Add enough salted water to cover the potatoes. Cook for 15 Min./100°C/Stufe 1 until tender but still firm. Drain the potatoes using the simmering basket and let them cool slightly.

900

Prepare the dough - part 1

Thermomix® Setting

20 Sec./Speed 4

Add 1 egg, 1 tbsp cream cheese, 1 tsp milk, and 1/2 cup all-purpose flour to the mixing bowl. Mix for 20 Sec./Stufe 4.

Prepare the dough - part 2

Thermomix® Setting

20 Sec./Speed 4

Add another 1/2 cup all-purpose flour, 1 tbsp cream cheese, and 1 tsp milk to the mixing bowl. Mix for 20 Sec./Stufe 4.

Prepare the dough - part 3

Thermomix® Setting

20 Sec./Speed 4

Add 1 egg, 1 tbsp cream cheese, and another 1/2 cup all-purpose flour to the mixing bowl. Mix for 20 Sec./Stufe 4.

Prepare the dough - part 4

Thermomix® Setting

20 Sec./Speed 4

Add the remaining egg, 1 tsp milk, and 1/2 cup all-purpose flour to the mixing bowl. Mix for 20 Sec./Stufe 4. If the dough is too dry, add a little more milk; if too wet, add more flour.

Prepare the filling

Thermomix® Setting

30 Sec./Speed 4

Add the cooled potatoes, 2 ½ (8 ounce) containers cottage cheese, salt to taste, and 2 tbsp butter to the mixing bowl. Mix for 30 Sec./Stufe 4 until mashed.

Assemble the pierogi

On a well-floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.

Cook the pierogi

Bring a large pot of salted water to a boil on the stove. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.