Winnipeg Perogies Recipes

Steps:

• Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with.
• * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine.
• After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
• Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow.
• Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal.
• A. THE "PRETTY" WAY --
• Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch.
• I have a pasta roller, so I use this for uniformity sake.
• Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
• Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal.
• B. THE "RIGHT" WAY --
• Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
• Dampen an edge and press to seal.
• Either way you do it, they'll taste awesome.
• Remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them.
• To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either
• a) eat them, adding more toppings.
• b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
• or.
• c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.

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.

Steps:

• In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
• In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
• Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
• Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.