Perogies With Various Traditional Fillings

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!

• Ready In: 1 hr 8 mins
• Yields: 50 Perogies

Ingredients

• Dough

• 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
•  salt

Directions

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.