Baked Perogies

Recipe by Kat 82
READY IN: 3hrs 30mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • FOR FILLING:
  • Boil and mash approx 4-5 quarts of mashed potatoes.
  • Add while potatoes are still hot 2 tbsp of dill.
  • Salt and Pepper to taste.
  • Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
  • FOR DOUGH:
  • Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
  • Add pkg of yeast and let stand for 10min.
  • In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
  • Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
  • Add flour until you create a bun dough where it's no longer sticky.
  • Let Rise (2hrs) until double in bulk.
  • Punch Down.
  • Cut off a size you would use to make a small dinner bun (1x2-inch size).
  • Shape into a square.
  • Put about 1 tbsp of filling in middle.
  • Fold over.
  • Pinch and tuck edge under.
  • Place on greased baking sheet.
  • DO NOT LET RISE.
  • While baking one sheet, shape other perogies.
  • Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
  • YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
  • FOR SAUCE:
  • In large dutch oven or pot.
  • Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
  • Add about 2 tbsp dried/fresh dill.
  • Fry 1 Large onion in butter until tender.
  • Add onion to cream.
  • Thicken cream with cornstarch & water (or flour and oil).
  • Add perogies to cream
  • Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
  • Makes approx 4 dozen perogies.
  • Serve Hot! ENJOY!