Ourtraditionalpierogies Recipes

OLD FASHIONED PIEROGIES

Steps:

• Add flour to a mixer and make a well. Add the two eggs to the well with 1/2 cup of water. Mix all ingredients until the mixture is smooth. Add more water or flour so that the dough isn't too sticky or runny. Flour a large cutting board, pastry slab, or the counter, like I do. Roll the dough out to about 1/8 of an inch. Cut circle out with the top of a glass or ramekin. Fill the circle with 1 teaspoon of mashed potatoes, then fold the dough circle in half, sealing in the potatoes by running your finger with some water on it, around half the circle. Pinch closed. Set aside until you have made all you want to. Boil a pot of salted water, then cook the pierogies. They will float when they are done. Butter them as soon as they are taken out so that they don't stick to each other!

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Steps:

• 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.