PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
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!
Provided by Diana Adcock
Categories Polish
Time 1h8m
Yield 50 Perogies
Number Of Ingredients 17
Steps:
- note***The dough recipe is for around 50 perogies.
- At least 1 batch for each filling.
- I make a day of this and triple each recipe.
- Believe me, they don't last long!
- For the dough: Mix egg, oil and water.
- Add to flour and salt and knead to elastic.
- Flour your counter top and rolling pin.
- Roll the dough to around 1/4 inch thick and cut into small circles.
- Stretch with fingers and add 1 t. filling, fold over and flute.
- Boil until perogies float.
- Cool before freezing.
- Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
- Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
- Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
- 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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Maxwell Fosu
[email protected]These perogies were a great addition to my dinner party. They were easy to make and everyone loved them. I used the potato and cheese filling and it was a hit. The dough was light and fluffy and the filling was creamy and flavorful. I will definitely
Haybat Khan
[email protected]I love perogies and these were some of the best I've ever had. The dough was perfect and the fillings were all delicious. I especially liked the sauerkraut and mushroom filling. I will definitely be making these again.
Fernando Ojeda
[email protected]These perogies were so easy to make and they turned out great! I used the potato and cheese filling and they were delicious. The dough was light and fluffy and the filling was creamy and flavorful. I will definitely be making these again.
john morsen (Whyte Snow)
[email protected]The perogies were a hit at my party! Everyone loved them. I used the sauerkraut and mushroom filling, and it was amazing. The dough was cooked perfectly and the filling was moist and flavorful. I will definitely be making these again.
Suzy Gist
[email protected]These perogies were absolutely delicious! The dough was light and fluffy, and the fillings were all so flavorful. I especially loved the potato and cheese filling. I will definitely be making these again.