Perogies With 3 Different Fillings

Recipe by MMers
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READY IN:
UNITS: US

INGREDIENTS

Nutrition
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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.
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