Perogies With Various Traditional Fillings

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• 3 cups flour
• 1 egg
• 2 teaspoons vegetable oil
• 1 teaspoon salt
• 3/4-1 cup water
• 1 kg dry curd cottage cheese
• 5 eggs, whipped
• 1 cup grated sharp cheddar cheese
• 6 -8 teaspoons fresh dill, chopped
• 1 teaspoon salt
• 1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
• 1 (32 ounce) jar sauerkraut, drained well
• 1/2-1 teaspoon salt
• 4 medium potatoes, boiled and mashed
• 1 onion, grated
• 3 cups grated old cheddar cheese
• salt

Recipe

• 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.