Cottage Cheese Varenyky (Ukrainian Pierogi)

It should! If the curds are on the larger end you can still past it through a fine mesh sieve. I can’t quite recall how Ukrainian farmer’s cheese and Lithuanian differ. I can look into it and get back to you. The cottage cheese solution was really to make the recipe more accessible to most Americans who wouldn’t have easy access to Ukrainian farmer’s cheese/tvorog.

It’s already super dry, not like American cottage cheese, so it may be good to go ahead and mix with the egg without having to strain it.

Definitely no straining! Just pass the farmers cheese through a fine mesh sieve to get the final texture just right.