Perogies With Various Traditional Fillings Recipe

Name: Perogies With Various Traditional Fillings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 3 cups flour; 1 egg; 2 teaspoons vegetable oil; 1 teaspoon salt; 3/4 - 1 cup water; Cottage cheese and Dill filling; 1 kg dry curd cottage cheese; 5 eggs, whipped; 1 cup grated sharp cheddar cheese; 6 -8 teaspoons fresh dill, chopped; 1 teaspoon salt; Sauerkraut and Bacon filling; 1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut; 1 (32 ounce) jar sauerkraut, drained well; 1/2 - 1 teaspoon salt; Potato and Cheese filling; 4 medium potatoes, boiled and mashed; 1 onion, grated; 3 cups grated old cheddar cheese; salt

Servings: persons

Dough
3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4 - 1 cup water
Cottage cheese and Dill filling
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
Sauerkraut and Bacon filling
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2 - 1 teaspoon salt
Potato and Cheese filling
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

1
note***The dough recipe is for around 50 perogies.
2
At least 1 batch for each filling.
3
I make a day of this and triple each recipe.
4
Believe me, they don't last long!
5
For the dough: Mix egg, oil and water.
6
Add to flour and salt and knead to elastic.
7
Flour your counter top and rolling pin.
8
Roll the dough to around 1/4 inch thick and cut into small circles.
9
Stretch with fingers and add 1 t. filling, fold over and flute.
10
Boil until perogies float.
11
Cool before freezing.
12
Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
13
Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
14
Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
15
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.

2709

kcal

Calories

186

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Dough, 3 cups flour, 1 egg, 2 teaspoons vegetable oil, and more.

Yes, Perogies With Various Traditional Fillings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perogies With Various Traditional Fillings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions