Perogy

We like to make 3 types of Perogy for Christmas Eve Dinner. There are lots of variations but here are a few basics.

The Dough

3 c flour
3 eggs
3 c cold mashed potatoes
1 tsp salt
1/2 c. oil

Beat eggs and oil. Add to rest of ingredients for soft dough. Cover and let rest for 1/2 hour. Let it rest covered for an hour or so. Roll out and cut in rounds. I use a bigger glass with thin sides to cut my circles.


Potato and Cottage Cheese Filling

Peel and cook the potatoes and mash. Mix cooled potatoes with dry curd cottage cheese at a ratio of about 3/4 potato to 1/4 cheese. That's it!

Sauerkraut Filling

Buy a glass jar of sauerkraut which is usually found in the pickle aisle. Peel and chop 2 onions and fry the onions and saurerkraut in a bit of butter.

Prune Filling

Simmer prunes or other fruits in a bit of water or it is nice cooked in fruit juices until it is very soft ans mushy. Other dried fruits or combos of fruit are good too. Think about apricots, raisins, dried cherries and so on.


Directions

Hold ane stretch the dough round in the palm of your non dominant hand. Put a small amount of the filling in the center of each dough round. Dampen one side of the circle with a bit of water on your finger and stretch the dough in half over the filling and pinch into a half circle.

Set the perogies on a flour dusted towel as you work on them and cover with another towel or plastic wrap to keep things soft until you are ready to cook them.

Heat water to a slow rolling boil and slide your perogies in a few at a time. You will find that after a few minutes the perogy will start to float and that lets us know they are done. Scoop them out of the water and in to the bowl with a bit of butter or oil to keep them from sticking to each other.

Serve with butter, sour cream or for special occasions... Bob's Mushroom Perogy Sauce.