Ingredients: |
Ingredients: Dough:
4 c. flour
1 pinch of salt
1 egg
2 tbsp. of oil
1 c. warm milk
Cheesy Potato Filling:
1 tbsp. onion, grated
2 tbsp. butter
2 c. mashed potatoes
1 c. cheddar cheese, grated
Cottage Cheese Filling:
2 c. cottage cheese, drained well
1 egg, slightly beaten
Sauerkraut Filling:
3 c. or more sauerkraut
1 medium onion, chopped
4 tbsp. bacon fat or butter
2 tbsp. sour cream
salt and pepper
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Directions: |
Directions:For Dough:
In one bowl mix the flour and salt together. Create a well in the middle of the flour mixture. In another bowl mix the egg, oil and milk together. Pour the liquid into the flour mixture. Mix until the dough comes together into a ball.
On a floured surface, knead the dough until it stops sticking to your hands. Set the dough aside, and let it rise for 10 minutes.
Roll the dough out very thin (about ¼ inch thick). Cut into circles. Stretch circles to thin out a bit further. Place a small amount of filling on the dough, fold in half and pinch shut. Boil in water, oil and salt. When the perogies boil to the top add a cup of cold water and let them boil again. Drain and rinse in warm water.
For Cheesy Potato Filling:
Cook the onion in butter until tender. Combine with potatoes and cheese. Season to taste with salt and pepper.
For Cottage Cheese Filling:
Combine the cottage cheese with the egg and season with salt and pepper to taste.
For Sauerkraut Filling:
Rinse sauerkraut well in warm water, squeeze dry and chop finely. Cook the onion in the fat until tender. Add the sauerkraut and cream, and season the mixture to taste with salt and pepper. Cook over low heat for about 15 minutes, or until the sauerkraut is tender and the flavors are blended. |
This recipe for Grandma Yurchak's Perogies is from