BAKED PEROGIES
A must at every special occasion in our house. Baba taught mom, mom taught me, and now I share with you! Enjoy!
Provided by Kat 82
Categories Potato
Time 3h30m
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- FOR FILLING:.
- Boil and mash approx 4-5 quarts of mashed potatoes.
- Add while potatoes are still hot 2 tbsp of dill.
- Salt and Pepper to taste.
- Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
- FOR DOUGH:.
- Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
- Add pkg of yeast and let stand for 10min.
- In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
- Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
- Add flour until you create a bun dough where it's no longer sticky.
- Let Rise (2hrs) until double in bulk.
- Punch Down.
- Cut off a size you would use to make a small dinner bun (1x2-inch size).
- Shape into a square.
- Put about 1 tbsp of filling in middle.
- Fold over.
- Pinch and tuck edge under.
- Place on greased baking sheet.
- DO NOT LET RISE.
- While baking one sheet, shape other perogies.
- Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
- YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
- FOR SAUCE:.
- In large dutch oven or pot.
- Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
- Add about 2 tbsp dried/fresh dill.
- Fry 1 Large onion in butter until tender.
- Add onion to cream.
- Thicken cream with cornstarch & water (or flour and oil).
- Add perogies to cream
- Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
- Makes approx 4 dozen perogies.
- Serve Hot! ENJOY!
Nutrition Facts : Calories 205.5, Fat 10.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 182, Carbohydrate 24.9, Fiber 1.2, Sugar 2.9, Protein 3.4
PEROGIES
I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.
Provided by CATSY
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #side-dishes #eggs-dairy #potatoes #vegetables #european #holiday-event #grains #christmas #comfort-food #pasta-rice-and-grains #taste-mood #number-of-servings #4-hours-or-less
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