Potato, Cottage Cheese, & Caramelized Onion Pierogi

I love making pierogi, but I don’t actually make them often because they’re quite time consuming.  But they’re so good.  And I recently spotted a recipe that suggested using cottage cheese (instead of the cheddar I’ve used in the past).  According to the recipe I read, these could be slightly closer to an authentic pierogi, so I decided to give them a shot!

This made an enormous batch!  I probably should have frozen some!  And we absolutely loved the caramelized onion flavor packed right into this pierogi!

Sunday Funday

Cottage Cheese

• Corn Paneer Parathas from Mayuri's Jikoni
• Cottage Cheese Muffins from A Day in the Life on the Farm
• Cottage Cheese Wraps from Making Miracles
• Cheese Paneer Tikka Open Sandwich in Air Fryer from Cook with Renu
• Firecracker Tofu Broccolini Stir-Fry from Food Lust People Love
• Homemade Paneer Recipe Ideas from Sid's Sea Palm Cooking
• Paneer Tomato Rice With Leftover Rice For One from Sneha's Recipe
• Pasta with Green Beans and Ricotta from Karen's Kitchen Stories
• Potato, Cottage Cheese, & Caramelized Onion Pierogi from Amy's Cooking Adventures
• Retro Cottage Cheese Jello Salad from A Messy Kitchen

Potato, Cottage Cheese, & Caramelized Onion Pierogi

Adapted slightly from the Suburban Soapbox

Dough

4 cups flour

1 teaspoon salt

½ cup cream

½ cup lowfat milk

2 eggs

¼ cup sour cream

Filling

Potatoes

3 pounds potatoes, cut in quarters

1 teaspoon salt

Onions

3 tablespoons butter

2 large onions, sliced

Cheese

1 ½ cups large curd cottage cheese

8 ounces cream cheese, room temperature

Place 2 cups flour, salt, cream, milk, eggs, and sour cream in the bowl of a stand mixer fitted with the paddle attachment.  Mix until combined.  Switch to the dough hook.  Slowly add the remaining flour until the dough combines into a ball.

Cover with plastic wrap and set aside for 1 hour to rest.

Meanwhile, place the potatoes in a pot.  Cover with water and season with salt.  Boil for 20 minutes or until fork tender.  Drain.  When cool enough to handle, peel and discard the potato skins.  Place the potatoes in a bowl.

While the potatoes cook, heat the butter in a large skillet over medium heat.  Add the onions and cook, stirring frequently, for 20 minutes or until the onions have caramelized to a deep amber color.  Set aside ¼ cup onions, place the rest in the bowl with the potatoes.

Add the cream cheese and cottage cheese to the bowl with the potatoes and onions.  Mash until smooth. Add salt to taste. Set aside.

Cut the dough into 4 portions.  Roll out very thin.  Use a 3-inch circle cutter to cut dough rounds.  Lightly stretch a dough round.  Fill with 1-2 tablespoons of filling.  Fold over and pinch to seal.  Repeat with remaining dough and filling.

To cook, bring a large pot of salted water to a boil.  Cooking in batches, add the pierogi and cook 4 minutes or until they float.

Serve as is or lightly fry in butter and top with reserved caramelized onions.