Perogies With 3 Different Fillings Recipe

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Perogies With 3 Different Fillings
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Ingredients
23
Count
Nutrition
1528
Calories
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Ingredients:

Directions:

  1. To make dough: In large bowl, whisk together flour and salt.
  2. In medium bowl, whisk together milk, sour cream and eggs.
  3. Stir into dry ingredients just until a soft, rough dough forms.
  4. Turn out onto a lightly floured board and knead for about one minute or just until smooth.
  5. Divide into quarters and wrap each quarter in plastic wrap.
  6. Let rest for 20 minutes.
  7. Makes enough dough for about 90 perogies.
  8. To make Mushroom Filling: Saute onion in butter until tender.
  9. Add mushrooms and cook together for about 10 minutes.
  10. Add salt and pepper.
  11. Remove from heat and beat in egg yolks and optional dillweed.
  12. Chill thoroughly in fridge.
  13. Makes enough to fill one dough recipe.
  14. To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
  15. Mash when done.
  16. Meanwhile, in small saucepan, heat oil on medium-high heat.
  17. Add garlic and reduce to medium-low heat.
  18. Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
  19. Mash garlic and add to mashed potatoes.
  20. Blend in milk, cream cheese, salt and pepper.
  21. Stir just until smooth.
  22. Cool to room temperature.
  23. Makes enough to fill one dough recipe.
  24. To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
  25. Crumble and set aside.
  26. Cook potatoes until tender.
  27. Mash when done.
  28. Meanwhile, discard all but 1 tbsp bacon fat.
  29. In remaining tbsp, cook onion until soft.
  30. To hot mashed potatoes, add shredded cheddar.
  31. Mix until cheese is melted.
  32. Add cooked onion and crisp bacon.
  33. Stir just until combined.
  34. Cool to room temperature.
  35. Makes enough to fill one dough recipe.
  36. To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
  37. Using pastry brush, brush off excess flour.
  38. Using a 3 inch round cutter, cut dough into circles.
  39. Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
  40. Wrap scraps in plastic wrap and place back into fridge.
  41. Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
  42. Place rounded 1 tsp filling in center of circle.
  43. Fold dough over filling to form semicircle.
  44. Pinch edges together firmly to seal.
  45. Dust perogy lightly with flour and place on baking sheet.
  46. Cover with dish towel as you continue to make the perogies.
  47. Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
  48. To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
  49. Do not crowd.
  50. To prevent sticking once cooked, toss gently with a little veggie oil or butter.
  51. Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
  52. Once cooled to room temperature, freeze until firm.
  53. Package in freezer bags.
  54. To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1527.57 Kcal (6396 kJ)
Calories from fat 529.01 Kcal
% Daily Value*
Total Fat 58.78g 90%
Cholesterol 202.97mg 68%
Sodium 2753.17mg 115%
Potassium 2162.93mg 46%
Total Carbs 208.15g 69%
Sugars 6.69g 27%
Dietary Fiber 14.78g 59%
Protein 40.62g 81%
Vitamin C 36.7mg 61%
Vitamin A 0.1mg 2%
Iron 6.7mg 37%
Calcium 413.7mg 41%
Amount Per 100 g
Calories 208.95 Kcal (875 kJ)
Calories from fat 72.36 Kcal
% Daily Value*
Total Fat 8.04g 90%
Cholesterol 27.76mg 68%
Sodium 376.6mg 115%
Potassium 295.86mg 46%
Total Carbs 28.47g 69%
Sugars 0.91g 27%
Dietary Fiber 2.02g 59%
Protein 5.56g 81%
Vitamin C 5mg 61%
Iron 0.9mg 37%
Calcium 56.6mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.6
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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