Cottage Cheese Perogies

My batch of perogy dough makes millions of the tasty little dumplings.  I have made potato with asiago cheese, potato with sauteed onions, potato with morel mushrooms, potato with truffle sauce, saskatoon berry, and carrot puree with Egyptian spices.



And I still have dough!  I have never had cottage cheese perogies and I hear people rave about them.  I have egg yolks in the fridge so this is perfect.



Serve, as usual, boiled and with onions sauteed in butter and with sour cream.  You could also fry them after boiling.

Cottage Cheese Perogies

2 cups dry curd cottage cheese

3 egg yolks

salt and pepper to taste



Mix in a food processor and fill perogy skins as prepared in my previous post.