Perogies With 3 Different Fillings Recipes

Steps:

• 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.

Steps:

• Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
• Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
• Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
• Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
• Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
• Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
• Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
• Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

Steps:

• Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.

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.