Perogies With Various Traditional Fillings

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 8mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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