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Perogies With Various Traditional Fillings

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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!”
READY IN:
1hr 8mins
YIELD:
50 Perogies
UNITS:
US

Ingredients Nutrition

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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