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Perogy Dough and two different fillings

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Perogy Dough and two different fillings 1 Picture

Ingredients

  • Perogy Dough:
  • 8 cups all-purpose flour
  • 4 tsp. salt
  • 1-1/2 cups milk
  • 1-1/3 cups sour cream
  • 2 eggs
  • Potato and Roasted Garlic Filling:
  • 2-1/2 lbs. potatoes, peeled and quartered
  • 1 tbsp. vegetable oil
  • 10 cloves garlic, quartered
  • 1/2 cup milk
  • 1/3 cup cream cheese, softened
  • 3/4 tsp. each salt and pepper
  • Cheddar and Mushroom Filling:
  • 2 tbsp. butter
  • 7 cups chopped mushrooms (about 1-1/4 lb/625 g)
  • 5 onions, chopped
  • 1/2 tsp. each salt and pepper
  • 2 tbsp. cider or white wine vinegar
  • 2 cups shredded old Cheddar cheese (about 5 oz/150 g)

Details

Servings 7

Preparation

Step 1

PEROGY DOUGH:
In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms.
Turn out onto lightly floured surface; knead for 1 minute or until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough for 7-1/2 dozen perogies.


POTATO AND ROASTED GARLIC FILLING:
In large pot of boiling salted water, cover and cook potatoes for about 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth.
Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic and reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until golden and softened. Mash garlic and add to mashed potatoes along with milk, cream cheese, salt and pepper; stir just until smooth. Let cool to room temperature. (Filling can be refrigerated in airtight container for up to 24 hours.) Makes 4 cups

CHEDDAR AND MUSHROOM FILLING:
In large heavy saucepan, melt butter over medium-high heat; cook mushrooms, onions, salt and pepper, stirring often, for 5 minutes. Reduce heat to medium; cook, stirring often, for 30 minutes or until mushrooms are softened and most of the liquid is evaporated.
Stir in vinegar; cook for 3 minutes. Let cool for 5 minutes. Stir in cheese. Let cool. (Filling can be refrigerated in airtight container for up to 24 hours; stir well before using.) Makes 4 cups (1 L), enough for 7-1/2 dozen perogies.

TO ASSEMBLE PERGOIES:
On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch (43 cm) circle. With dry pastry brush, brush any excess flour off dough. Using 3-inch (8 cm) round cutter, cut dough into circles.
Place rounded 1 tsp (5 mL) filling in center of one half of each circle. With different pastry brush, brush edges lightly with water. Fold dough over filling to form semicircle; pinch edges together firmly to seal. If desired, crimp by hand or with perogy rimper. Place on dish towel-lined baking sheet. (Perogies can be prepared to this point, arranged in 2 layers between waxed paper in airtight container and refrigerated for up to 24 hours; or freeze in single layer, then store in airtight containers for up to 3 weeks.) Makes about 7-1/2 dozen perogies.

TO COOK:
Half batch perogies (recipe above)
3 tbsp. butter
1 large onion, thinly sliced
Sour cream (optional)

In large pot of boiling salted water, cook perogies, in batches and stirring gently to prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes for frozen, on until perogies float to top. With slotted spoon, transfer to colander to drain.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring occasionally, for
5 minutes or until golden brown.
In batches, add perogies to skillet and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream (if using). Makes 6 servings.

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