1. note***The dough recipe is for around 50 perogies. 2. At least 1 batch for each filling. 3. I make a day of this and triple each recipe. 4. Believe me, they don't last long! 5. For the dough: Mix egg, oil and water. 6. Add to flour and salt and knead to elastic. 7. Flour your counter top and rolling pin. 8. Roll the dough to around 1/4 inch thick and cut into small circles. 9. Stretch with fingers and add 1 t. filling, fold over and flute. 10. Boil until perogies float. 11. Cool before freezing. 12. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. 13. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough. 14. Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough. 15. 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. ---------------------------------------------------------------------------
Nutrition
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