Perogy Dough & Fillings
Source of Recipe
BBR
Recipe Introduction
Posted by: kaly_ab
List of Ingredients
Makes about three dozen.
3/4 c warm water
2 tbsp. oil
1 well beaten egg
2 1/2 c. flour
1/2 tsp. salt
Mix water, oil and egg. Sift flour and salt. Add liquid to flour and mix well. Knead on board until dough is smooth. Cover and let stand two hours in a warm place. Later, roll out dough, cut into rounds and place a small spoonful of filling in the centre. Fold over and pinch to seal.
To cook, place perogies in boiling water with 3 tbsp. oil. When they float to the top they are ready. Scoop out, toss with butter/oil to prevent sticking together. Serve with fried green or white onions. To freeze, coat generously with flour and freeze individually on pans, then in freezer bags. Will store up to 60 days.
Recipe
Potato Filling:
2 cups of mashed poataos
1/2 cup or more cheddar cheese
salt & papper to taste
1/2 tbsp of onion chopped.
saute onion in oil. saeson & add to potatos, add cheese and mix well.
Plum Filling:
1/2 cup of water
1 cup of prunce
sugar to taste
Bring all to a boil. Let cool, remove stones and let drain on paper towels. Chop fine.
Sauerkraut Filling:
2 cups of sauerkraut
1 small onion, chopped
1/2 cup of mashed potatos
Take 2 cups of saurekraut and drain the liquid off. Chop and fry one onion in 4 tbsps of oil. Add the onion and potato to sauerkraut and mix well.
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