Can I use ricotta instead of cottage cheese?

While ricotta is creamier, it’s wetter. Drain it well or add a tablespoon of flour to firm up the filling.

How do I prevent perogies from sticking during freezing?

Freeze them individually on a tray before bagging so they don’t clump together.

You’d need to substitute eggs and cheese—try a tofu-based filling and a flax egg dough for a vegan twist.

A cozy, homestyle dumpling stuffed with creamy, tangy dry-curd cottage cheese, perfect for budget-friendly comfort food nights.

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In a large bowl, whisk 3 cups flour with 1/2 teaspoon salt. Make a well in the center and add beaten eggs and 1/2 cup water. Mix into a shaggy dough. Knead on a floured surface for 5–7 minutes until smooth. Cover and rest for 10 minutes.
In a medium bowl, mix 2 cups dry-curd cottage cheese with 1/2 teaspoon salt and herbs if using. Adjust seasoning to taste.
Divide dough in half. Roll one portion to 1/8-inch thickness. Cut into 3-inch circles.
Place 1 tbsp of filling in each circle. Moisten edges with water, fold and press to seal. Crimp with a fork.
Bring a large pot of salted water to boil. Drop in perogies in batches. When they float, cook for 2 more minutes. Remove with slotted spoon.
Melt butter in a skillet. Sauté onions until translucent. Add boiled perogies and fry until golden, about 2 minutes per side.
Serve hot, garnished with herbs and sour cream or desired toppings.

Use fully drained cottage cheese or farmer’s cheese for best texture. Make ahead and freeze uncooked perogies for quick meals.