Ingredients: |
Ingredients: DOUGH:
2 c. flour
1 tsp. salt
1 egg
2/3 c. water
POTATO FILLING:
4 lg. potatoes, cooked and mashed
1 lg. onion, finely chopped
1/2 c. oil
3/4 c. cheddar cheese, shredded
salt and pepper
CHEESE FILLING:
2 c. farmers cheese
4 oz. cream cheese
1 egg
salt and pepper
sour cream, to moisten
SAUERKRAUT FILLING:
1 1/2 lbs. sauerkraut, rinsed, dried, finely chopped
1 onion, chopped
1/3 c. oil
salt and pepper
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Directions: |
Directions:To Make Dough: MIx ingredients together. Knead lightly and cover bowl with towel. Set aside and make fillings.
To Make Potato Filling: Boil and mash peeled potatoes. Saute chopped onion in oil. Beat both together in mixer. Season with salt and pepper to taste. Add shredded cheese. Set aside to cool.
To Make Kraut Filling: Rinse kraut in hot water to remove salt. Drain and pat dry with paper towel, then chop finely. Saute kraut and onion in oil. Cover pan for 10-12 minutes until soft. Season with salt and pepper and set aside to cool.
To Assemble Perogies: Roll dough thin on floured surface. Cut rounds with glass. Fill round with one of the fillings and fold in half. Press and seal edges using fork tines. Lay on kitchen towel and cover until finished.
To Cook: Carefully add just a few perogies at a time to a large pot of boiling water. Boil rapidly for approximately 4-5 minutes. They are done when the float to the top. Don't overcook, or they will be soggy. Lift out with a strainer and rinse gently with warm water. Drain and cover until ready to serve. Perogies can be frozen at this point.
To Serve: Place a few onion rings in a skillet and fry in oil and butter, until translucent. Add perogies and fry until brown and onions are soft. Serve on a platter with sour cream and bacon pieces to garnish. Serve with Polish sausage.
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