Perogies With Various Traditional Fillings

Step 1

note***The dough recipe is for around 50 perogies.

Step 2

At least 1 batch for each filling.

Step 3

I make a day of this and triple each recipe.

Step 4

Believe me, they don't last long!

Step 5

For the dough: Mix egg, oil and water.

Step 6

Add to flour and salt and knead to elastic.

Step 7

Flour your counter top and rolling pin.

Step 8

Roll the dough to around 1/4 inch thick and cut into small circles.

Step 9

Stretch with fingers and add 1 t. filling, fold over and flute.

Step 10

Boil until perogies float.

Step 11

Cool before freezing.

Step 12

Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.

Step 13

Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.

Step 14

Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.

Step 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.