Perogies With 3 Different Fillings

Name: Perogies With 3 Different Fillings
Yield: 90 perogies
Ingredients: 8 cups all-purpose flour; 4 teaspoons salt; 1 1/2 cups milk; 1 1/3 cups sour cream; 2 eggs; 2 small onions, finely chopped; 4 tablespoons butter; 4 cups chopped cooked mushrooms; 1/4 teaspoon dill weed (optional); 4 egg yolks; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 1/2 lbs potatoes, peeled and cut up; 1 tablespoon vegetable oil; 20 cloves garlic, peeled and quartered; 1/2 cup milk; 1/3 cup cream cheese, softened; 3/4 teaspoon salt; 3/4 teaspoon pepper; 2 1/2 lbs potatoes, peeled and cut up; 6 slices bacon; 1 large onion, finely chopped; 1 1/2-2 cups shredded old cheddar cheese

(2)

Recipe by MMers

This is a long recipe...sort of fitting, cause if you're crazy enough to make your own perogies it's going to take you a good part of your day! In the mushroom filling, we always use Portobellini mushrooms for a stronger mushroom taste. In any of the fillings you can adjust the quantities to suit your own personal taste. We LOVE garlic so we saw no problem with using 20 cloves in the potato and roasted garlic filling (roasting mellows out the flavor)!

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READY IN:

YIELD: 90 perogies

UNITS: US

INGREDIENTS

Nutrition

Dough
8

cups all-purpose flour
4

teaspoons salt
1 ¹⁄₂

cups milk
1 ¹⁄₃

cups sour cream
2

eggs
Mushroom Filling
2

small onions, finely chopped
4

tablespoons butter
4

cups chopped cooked mushrooms
¹⁄₄

teaspoon dill weed (optional)
4

egg yolks
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon pepper
Potato and Roasted Garlic Filling
2 ¹⁄₂

lbs potatoes, peeled and cut up
1

tablespoon vegetable oil
20

cloves garlic, peeled and quartered
¹⁄₂

cup milk
¹⁄₃

cup cream cheese, softened
³⁄₄

teaspoon salt
³⁄₄

teaspoon pepper
Potato Cheddar Bacon and Onion Filling
2 ¹⁄₂

lbs potatoes, peeled and cut up
6

slices bacon
1

large onion, finely chopped
1 ¹⁄₂ - 2

cups shredded old cheddar cheese

DIRECTIONS

To make dough: In large bowl, whisk together flour and salt.
In medium bowl, whisk together milk, sour cream and eggs.
Stir into dry ingredients just until a soft, rough dough forms.
Turn out onto a lightly floured board and knead for about one minute or just until smooth.
Divide into quarters and wrap each quarter in plastic wrap.
Let rest for 20 minutes.
Makes enough dough for about 90 perogies.
To make Mushroom Filling: Saute onion in butter until tender.
Add mushrooms and cook together for about 10 minutes.
Add salt and pepper.
Remove from heat and beat in egg yolks and optional dillweed.
Chill thoroughly in fridge.
Makes enough to fill one dough recipe.
To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
Mash when done.
Meanwhile, in small saucepan, heat oil on medium-high heat.
Add garlic and reduce to medium-low heat.
Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
Mash garlic and add to mashed potatoes.
Blend in milk, cream cheese, salt and pepper.
Stir just until smooth.
Cool to room temperature.
Makes enough to fill one dough recipe.
To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
Crumble and set aside.
Cook potatoes until tender.
Mash when done.
Meanwhile, discard all but 1 tbsp bacon fat.
In remaining tbsp, cook onion until soft.
To hot mashed potatoes, add shredded cheddar.
Mix until cheese is melted.
Add cooked onion and crisp bacon.
Stir just until combined.
Cool to room temperature.
Makes enough to fill one dough recipe.
To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
Using pastry brush, brush off excess flour.
Using a 3 inch round cutter, cut dough into circles.
Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
Wrap scraps in plastic wrap and place back into fridge.
Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
Place rounded 1 tsp filling in center of circle.
Fold dough over filling to form semicircle.
Pinch edges together firmly to seal.
Dust perogy lightly with flour and place on baking sheet.
Cover with dish towel as you continue to make the perogies.
Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
Do not crowd.
To prevent sticking once cooked, toss gently with a little veggie oil or butter.
Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
Once cooled to room temperature, freeze until firm.
Package in freezer bags.
To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.