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1
To make dough: In large bowl, whisk together flour and salt.
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In medium bowl, whisk together milk, sour cream and eggs.
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Stir into dry ingredients just until a soft, rough dough forms.
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Turn out onto a lightly floured board and knead for about one minute or just until smooth.
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Divide into quarters and wrap each quarter in plastic wrap.
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Let rest for 20 minutes.
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Makes enough dough for about 90 perogies.
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To make Mushroom Filling: Saute onion in butter until tender.
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Add mushrooms and cook together for about 10 minutes.
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Add salt and pepper.
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Remove from heat and beat in egg yolks and optional dillweed.
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Chill thoroughly in fridge.
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Makes enough to fill one dough recipe.
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To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
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Mash when done.
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Meanwhile, in small saucepan, heat oil on medium-high heat.
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Add garlic and reduce to medium-low heat.
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Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
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Mash garlic and add to mashed potatoes.
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Blend in milk, cream cheese, salt and pepper.
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Stir just until smooth.
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Cool to room temperature.
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Makes enough to fill one dough recipe.
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To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
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Crumble and set aside.
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Cook potatoes until tender.
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Mash when done.
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Meanwhile, discard all but 1 tbsp bacon fat.
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In remaining tbsp, cook onion until soft.
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To hot mashed potatoes, add shredded cheddar.
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Mix until cheese is melted.
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Add cooked onion and crisp bacon.
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Stir just until combined.
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Cool to room temperature.
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Makes enough to fill one dough recipe.
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To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
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Using pastry brush, brush off excess flour.
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Using a 3 inch round cutter, cut dough into circles.
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Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
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Wrap scraps in plastic wrap and place back into fridge.
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Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
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Place rounded 1 tsp filling in center of circle.
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Fold dough over filling to form semicircle.
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Pinch edges together firmly to seal.
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Dust perogy lightly with flour and place on baking sheet.
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Cover with dish towel as you continue to make the perogies.
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Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
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To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
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Do not crowd.
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To prevent sticking once cooked, toss gently with a little veggie oil or butter.
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Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
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Once cooled to room temperature, freeze until firm.
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Package in freezer bags.
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To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.
