Perogies With Various Traditional Fillings |
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Prep Time: 60 Minutes Cook Time: 8 Minutes |
Ready In: 68 Minutes Servings: 6 |
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What can I say, I love these little babies and they love me back, so I only do this twice a year and ration them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream! Ingredients:
3 cups flour |
1 egg |
2 teaspoons vegetable oil |
1 teaspoon salt |
3/4-1 cup water |
1 kg dry curd cottage cheese |
5 eggs, whipped |
1 cup grated sharp cheddar cheese |
6 -8 teaspoons fresh dill, chopped |
1 teaspoon salt |
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut |
1 (32 ounce) jar sauerkraut, drained well |
1/2-1 teaspoon salt |
4 medium potatoes, boiled and mashed |
1 onion, grated |
3 cups grated old cheddar cheese |
salt |
Directions:
1. note***The dough recipe is for around 50 perogies.
2. At least 1 batch for each filling.
3. I make a day of this and triple each recipe.
4. Believe me, they don't last long!
5. For the dough: Mix egg, oil and water.
6. Add to flour and salt and knead to elastic.
7. Flour your counter top and rolling pin.
8. Roll the dough to around 1/4 inch thick and cut into small circles.
9. Stretch with fingers and add 1 t. filling, fold over and flute.
10. Boil until perogies float.
11. Cool before freezing.
12. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
13. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
14. Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
15. You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.
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