My Mother's Cooking: Pierogi Filled With Cottage Cheese and Chives

Updated on January 1, 2020
rjsadowski profile image

I am a retired quality engineer and am interested in food and wine from all over the world.

This article will show you how to make my mother's famous homemade pierogi.
This article will show you how to make my mother's famous homemade pierogi.

My Mother's Cooking

3.7 stars from 22 ratings of Pierogi Filled with Cottage Cheese

Pierogi With Cottage Cheese and Chives

Pierogi was one of the meatless meals that my mother made for Friday night suppers back when Catholics still abstained from eating meat on Fridays. Most other pierogi that I have read about or tasted are usually filled with mashed potatoes with cheese or onions. Other common fillings include sauerkraut, mushrooms, fried cabbage, meat, or some type of fruit.

My mother never used any of those fillings. Instead, she used a mixture of dry cottage cheese and chives bound together with a beaten egg.

The key to this recipe is that you must use small curd, dry cottage cheese. If you use creamed cottage cheese, the pierogi will leak and fall apart. You could probably also use feta cheese, but I have never tried it. Fresh chives are also a must. We used to grow them in our garden, so we had fresh chives all summer.

Once the pierogi were boiled and drained, my mother would fry them in butter until they were golden brown much like in the pictures that I have included. She usually added some chopped green onions to the pan if she had them to provide both color and flavor.

Difficulty: Moderate

Preparation Time: 60 Minutes

Cooking Time: 60 Minutes

Though pierogi can come with all sorts of different fillings, my mother used a mixture of dry cottage cheese and chives bound together with a beaten egg.
Though pierogi can come with all sorts of different fillings, my mother used a mixture of dry cottage cheese and chives bound together with a beaten egg.


  • 4 cups of flour (approximately)
  • 1 teaspoon salt
  • 2 eggs for the dough
  • 1 bunch of fresh chives, chopped
  • 16 ounces of small curd dry cottage cheese
  • 1 egg for the filling
  • Salt and pepper to taste
  • 2 ounces of butter for frying the boiled pierogi
  • Chopped scallions for frying (optional)


  1. Place the flour in a large bowl and form a depression in the middle.
  2. Beat the eggs with the salt and pour them in the depression.
  3. Mix the contents to form a soft ball of dough. You can add a little water to make the dough slightly sticky like bread dough.
  4. Let the dough rest while you prepare the filling by mixing the cottage cheese, chopped chives and a beaten egg with salt and pepper.
  5. Roll out the dough to about 1/8 inch thick on a well floured table and cut approximately 4-inch circles using an empty 32-ounce can with the lid completely removed.
  6. Fill each circle of dough with an ice cream scoop full of filling and fold them over to form stuffed semi-circles.
  7. Be certain to seal the edges all of the way around using a fork to press down.
  8. If the dough is a little dry, you can brush a little water around the edges to help them seal.
  9. Drop each pierogi one at a time into gently boiling water, stirring occasionally with a slotted spoon to prevent them from sticking. Cook more than one batch if necessary.
  10. The pierogi are fully cooked after they float to the surface and remain there for about 5 minutes.
  11. Drain the pierogi and rinse them briefly with cold water to keep them from sticking together.

Boiled Pierogi
Boiled Pierogi

To Finish Cooking the Pierogi

Fry them in batches in butter in a large skillet turning them over with a slotted spoon so that they will brown on both sides.

I like to add coarsely chopped scallions while frying the pierogi to add color and to give them a double dose of flavor. We normally ate them simply with a green vegetable or a salad on the side

Click thumbnail to view full-size
Pierogi FryingPierogi with Onions
Pierogi Frying
Pierogi Frying
Pierogi with Onions
Pierogi with Onions

Questions & Answers


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      • profile image


        3 months ago

        I'm old now but heading to store to buy cottage cheese for this as my favorite. 2nd was saurkraout ( spelled wrong)

        Ya, the good old days when you would see all the old ladies in the kitchen , flour all over table making noodles or lent pierogies, or hulushki or potato pancakes. Once you have home made dough, the store stuff is really bad. I miss that but make it myself of course as love that stuff. Yes, small is how most make but they go as quick as made so big sounds good. I recall my dad popping in and taking a ton so I had to start all over again when was almost done. They go fast and I had made the works: mashed potato/cheese, kraut, cottage cheese. So starting new year out right with your mothers as forgot which cottage cheese to buy. Thank goodness for the foods our ancestors from Europe made !!! Fantastic ! (handed down generations)

      • profile image


        7 months ago

        I grew up in a Polish/Hungarian community. The rounds were always cut with a 1 lb coffe can by every babcia I knew. They were like hand pies, fried crisp, so the workers could carry them for lunch. I’m making them today with this filling and sauerkraut with sautéed onion and dill.

      • profile image

        theodore corbett 

        10 months ago

        growing up these were the only kind of pierogi I knew of.other then sauerkraut and raisins which my grandmother would make on Christmas eve

      • Kristen Howe profile image

        Kristen Howe 

        4 years ago from Northeast Ohio

        I love pierogies. I remember going to the local farmer's market, a decade ago, to buy our own, even had some filled with fruit for dessert. Voted up for useful!

      • profile image


        6 years ago

        My mom also made these for us as kids.. They were a staple during the grandparents were from Poland.. And my mother as born in hamtramick, mich

      • aa lite profile image

        aa lite 

        7 years ago from London

        That's an interesting twist on pierogi, just cheese and chives. I have to say my favourite are the curd cheese and potatoes, which in Poland for some reasoned are called Russian Pierogi. My Grandmother used to make a sweet version which she would stuff with fresh blueberries or sour cherries and some sugar, they were amazing too.

      • Lilleyth profile image

        Suzanne Sheffield 

        8 years ago from Mid-Atlantic


      • tapasrecipe profile image


        8 years ago from Spanish tapas land

        oh how i miss Pierogi used to eat them all the time when i lived in Toronto,

        "and now in my wallet, I have pictures where my money used to be" so funny but least you have a replacement in your wallet, i just have an empty wallet..

      • bizzymom profile image


        8 years ago from New York

        Thanks for this great recipe. I love pierogi and will definitely try making them.

      • rjsadowski profile imageAUTHOR


        8 years ago

        I know that traditionally, Pierogi are made rather small but my mother made hers rather big because she didn't want to spend so much time filling each one. Actually, they taste bretty much the same either way. Thanks for all of your comments.

      • Marjatta profile image


        8 years ago

        Oh, when I was a newlywed, I remember sitting at my mother-in-law's kitchen table for hours, preparing the dough for the pierogi. We used the top of a glass to cut them into little round circles, and then she taught me how to crimp the ends so they wouldn't break. Great memories! Thank you so much, and for supplying such beautiful pictures too!

      • scarytaff profile image

        Derek James 

        8 years ago from South Wales

        These sound great, already I'm thinking of other fillings. Thanks for the recipe, voted up and useful.

      • Gypsy Rose Lee profile image

        Gypsy Rose Lee 

        8 years ago from Daytona Beach, Florida

        We usually have pancakes for breakfast Sundays. After your wonderful recipe I will do something different this week - Pierogi! After all why not?


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