Perogies With 3 Different Fillings
- Ingredients:
- 23
- Yields:
-
90 perogies
ingredients
-
Dough
- 8 cups all-purpose flour
- 4 teaspoons salt
- 1 1⁄2 cups milk
- 1 1⁄3 cups sour cream
- 2 eggs
-
Mushroom Filling
- 2 small onions, finely chopped
- 4 tablespoons butter
- 4 cups chopped cooked mushrooms
- 1⁄4 teaspoon dill weed (optional)
- 4 egg yolks
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
-
Potato and Roasted Garlic Filling
- 2 1⁄2 lbs potatoes, peeled and cut up
- 1 tablespoon vegetable oil
- 20 cloves garlic, peeled and quartered
- 1⁄2 cup milk
- 1⁄3 cup cream cheese, softened
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
-
Potato Cheddar Bacon and Onion Filling
- 2 1⁄2 lbs potatoes, peeled and cut up
- 6 slices bacon
- 1 large onion, finely chopped
- 1 1⁄2 - 2 cups shredded old cheddar cheese
directions
- To make dough: In large bowl, whisk together flour and salt.
- In medium bowl, whisk together milk, sour cream and eggs.
- Stir into dry ingredients just until a soft, rough dough forms.
- Turn out onto a lightly floured board and knead for about one minute or just until smooth.
- Divide into quarters and wrap each quarter in plastic wrap.
- Let rest for 20 minutes.
- Makes enough dough for about 90 perogies.
- To make Mushroom Filling: Saute onion in butter until tender.
- Add mushrooms and cook together for about 10 minutes.
- Add salt and pepper.
- Remove from heat and beat in egg yolks and optional dillweed.
- Chill thoroughly in fridge.
- Makes enough to fill one dough recipe.
- To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
- Mash when done.
- Meanwhile, in small saucepan, heat oil on medium-high heat.
- Add garlic and reduce to medium-low heat.
- Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
- Mash garlic and add to mashed potatoes.
- Blend in milk, cream cheese, salt and pepper.
- Stir just until smooth.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
- Crumble and set aside.
- Cook potatoes until tender.
- Mash when done.
- Meanwhile, discard all but 1 tbsp bacon fat.
- In remaining tbsp, cook onion until soft.
- To hot mashed potatoes, add shredded cheddar.
- Mix until cheese is melted.
- Add cooked onion and crisp bacon.
- Stir just until combined.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
- Using pastry brush, brush off excess flour.
- Using a 3 inch round cutter, cut dough into circles.
- Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
- Wrap scraps in plastic wrap and place back into fridge.
- Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
- Place rounded 1 tsp filling in center of circle.
- Fold dough over filling to form semicircle.
- Pinch edges together firmly to seal.
- Dust perogy lightly with flour and place on baking sheet.
- Cover with dish towel as you continue to make the perogies.
- Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
- To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
- Do not crowd.
- To prevent sticking once cooked, toss gently with a little veggie oil or butter.
- Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
- Once cooled to room temperature, freeze until firm.
- Package in freezer bags.
- 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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Reviews
RECIPE SUBMITTED BY
MMers
Tecumseh, 0
I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!!
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<br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!).
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<br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.