**Perogy Dough**
8 cups flour
4 tsp salt
1-1/2 cups milk
1-1/3 cups sour cream
2 eggs
In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms.
Turn out onto lightly floured surface; knead for about 1 minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough for 7-1/2 dozen perogies.
**Perogies**
Depending on space, each person may wish to assemble the perogies on her or his own. Or try working in pairs, with one person spooning the filling onto the dough and the other folding and sealing the perogies. If you have a perogy crimper, it gives a professional look to the perogies.
1 batch Perogy Dough
1 batch filling
On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch circle. With dry pastry brush, brush any excess flour off dough. using 3-inch round cutter, cut dough into circles. (Reroll scraps to stuff and eat the night of the party. They will be slightly less tender but great tasting nonetheless).
Place rounded 1 tsp filling in centre of one half of each circle. With different pastry brush, brush edges lightly with water. Fold dough over filling to form semicircle; pinch edges together firmly to seal. (I use a fork to crimp edges) Place on dish towel-lined baking sheet. (Perogies can be prepared to this point, arranged in 2 layers separated by waxed paper in airtight contianer and refrigerated for up to 24 hours; or freeze in single layer, then store in airtight containers for up to 3 weeks).
Makes about 7-1/2 dozen
36 perogies
2 T butter
1 onion, thinly sliced
sour cream, cooked bacon
In large pot of boiling salted water, cook perogies, in batches and stirring to prevent sticking, for 3 - 4 minutes for fresh, or 5 - 6 mintes for frozen, or until perogies float to the top. With slotted spoon, transfer to colander to drain.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until golden. In batches add perogies and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream and chopped, cooked bacon.
Serves 4 - 5
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**FILLINGS**
My Favourite!!
6 large potatoes
1 whole onion (small)
1 T butter
1 onion, finely chopped
1/2 lb old Cheddar cheese
In large pot of boiling water cook potatoes and onion (to infuse onion flavour into potatoe) until cooked. Discard onion.
In frying pan, saute chopped onion and butter until transluscent.
In bowl ,mash potatoes. To this add sauteed onions and Cheddar cheese. Mix well.
Potatoe & Roasted Garlic Filling
2-1/2 lb potatoes (125 g), peeled and quartered
1 T vegetable oil
10 cloves garlic, quartered
1/2 cup milk
1/3 cup cream cheese, softened
3/4 tsp salt
3/4 tsp pepper
In large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender. Drain well and return to pot; mash with potatoe masher until smooth.
Meanwhile, in small saucepan; heat oil over medium heat to medium-low; cook, stirring occasionally, for 8 - 10 minutes or until golden and softened.
Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature (Filling can be made in refrigerator for up to 24 hours)
8 cups flour
4 tsp salt
1-1/2 cups milk
1-1/3 cups sour cream
2 eggs
In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms.
Turn out onto lightly floured surface; knead for about 1 minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough for 7-1/2 dozen perogies.
**Perogies**
Depending on space, each person may wish to assemble the perogies on her or his own. Or try working in pairs, with one person spooning the filling onto the dough and the other folding and sealing the perogies. If you have a perogy crimper, it gives a professional look to the perogies.
1 batch Perogy Dough
1 batch filling
On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch circle. With dry pastry brush, brush any excess flour off dough. using 3-inch round cutter, cut dough into circles. (Reroll scraps to stuff and eat the night of the party. They will be slightly less tender but great tasting nonetheless).
Place rounded 1 tsp filling in centre of one half of each circle. With different pastry brush, brush edges lightly with water. Fold dough over filling to form semicircle; pinch edges together firmly to seal. (I use a fork to crimp edges) Place on dish towel-lined baking sheet. (Perogies can be prepared to this point, arranged in 2 layers separated by waxed paper in airtight contianer and refrigerated for up to 24 hours; or freeze in single layer, then store in airtight containers for up to 3 weeks).
Makes about 7-1/2 dozen
36 perogies
2 T butter
1 onion, thinly sliced
sour cream, cooked bacon
In large pot of boiling salted water, cook perogies, in batches and stirring to prevent sticking, for 3 - 4 minutes for fresh, or 5 - 6 mintes for frozen, or until perogies float to the top. With slotted spoon, transfer to colander to drain.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until golden. In batches add perogies and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream and chopped, cooked bacon.
Serves 4 - 5
******************************************************************************** ****
**FILLINGS**
My Favourite!!
6 large potatoes
1 whole onion (small)
1 T butter
1 onion, finely chopped
1/2 lb old Cheddar cheese
In large pot of boiling water cook potatoes and onion (to infuse onion flavour into potatoe) until cooked. Discard onion.
In frying pan, saute chopped onion and butter until transluscent.
In bowl ,mash potatoes. To this add sauteed onions and Cheddar cheese. Mix well.
Potatoe & Roasted Garlic Filling
2-1/2 lb potatoes (125 g), peeled and quartered
1 T vegetable oil
10 cloves garlic, quartered
1/2 cup milk
1/3 cup cream cheese, softened
3/4 tsp salt
3/4 tsp pepper
In large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender. Drain well and return to pot; mash with potatoe masher until smooth.
Meanwhile, in small saucepan; heat oil over medium heat to medium-low; cook, stirring occasionally, for 8 - 10 minutes or until golden and softened.
Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature (Filling can be made in refrigerator for up to 24 hours)
