Ingredients: |
Ingredients: Dough: Makes 275 Perogies
20 c flour
2 c oil
5 eggs, beaten
6 c warm water
Potato and Cheese Filling for approximately 215 Perogies:
8 lbs potatoes
1 L tub dry cottage cheese
1 brick Velvetta Cheese
salt and pepper to taste
Sauerkraut Filling for approximately 60 Perogies:
2 1 L jars of sauerkraut
1 medium onion, chopped
4 tbsp butter
pepper to taste
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Directions: |
Directions:Potato Filling:
Peel and cook potatoes until soft. Drain and mash potatoes, add cottage cheese and velvetta cheese. (amount of velvetta cheese depends on your desired taste). Salt and pepper potato mixture to taste. Continue mashing until all cheeses are incorporated and mixture is creamy.
Sauerkraut Filling:
Strain, rinse and squeeze moisture out of sauerkraut. Saute onion and butter until translucent. Add sautéed onion and pepper to sauerkraut.
To assemble:
Cut chunks of dough into workable pieces.
Turn out one piece of dough on to a floured flat surface. With rolling pin, roll out to 1/4" thickness. using a knife, cut square/rectangles to make a triangle or cut out rounds, 3" diameter, with a cookie cutter.
OR
Make small balls (1/2" in diameter) with the dough. Flatten each ball into a circle with a rolling pin.
Place a teaspoonful of filling in the centre of each piece; fold over to cover filling and pinch the edges tightly to seal.
Place finished perogies on trays lined with waxed paper. Perogies must not touch one another. Cover with waxed paper for a second layer. Place in freeze. After they are frozen, perogies can be bagged.
Cooking:
In large pot or pasta pot, fill 3/4 full with water and salt. Bring water to a boil. Drop in about 30 frozen perogies into boiling water. Bring water back to boil, then reduce heat to medium high. Continue cooking for approximately 7 to 8 minutes. Perogies will come to the surface. Remove cooked perogies with a slotted spoon and place perogies in a bowl of sautéed onion and butter. Continue cooking all the rest of perogies.
Serve with sour cream or mushrooms and cream.
Note: Adjust this recipe to make smaller batches of perogies. |
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