Recipe by Dib's
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!
- 3 cups flour
- 1 egg
- 2 teaspoons vegetable oil
- 1 teaspoon salt
- 3⁄4-1 cup water
Cottage cheese and Dill filling
- 1 kg dry curd cottage cheese
- 5 eggs, whipped
- 1 cup grated sharp cheddar cheese
- 6 -8 teaspoons fresh dill, chopped
- 1 teaspoon salt
Sauerkraut and Bacon filling
- 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
Potato and Cheese filling
- 4 medium potatoes, boiled and mashed
- 1 onion, grated
- 3 cups grated old cheddar cheese
Directions See How It's Made
- 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.