Perogies With 3 Different Fillings

Ingredients

• 8 cups all-purpose flour
• 4 teaspoons salt
• 1 1/2 cups milk
• 1 1/3 cups sour cream
• 2 eggs
• 2 small onions, finely chopped
• 4 tablespoons butter
• 4 cups chopped cooked mushrooms
• 1/4 teaspoon dill weed (optional)
• 4 egg yolks
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 lbs potatoes, peeled and cut up
• 1 tablespoon vegetable oil
• 20 cloves garlic, peeled and quartered
• 1/2 cup milk
• 1/3 cup cream cheese, softened
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 1/2 lbs potatoes, peeled and cut up
• 6 slices bacon
• 1 large onion, finely chopped
• 1 1/2-2 cups shredded old cheddar cheese

Recipe

• 1 to make dough: in large bowl, whisk together flour and salt.
• 2 in medium bowl, whisk together milk, sour cream and eggs.
• 3 stir into dry ingredients just until a soft, rough dough forms.
• 4 turn out onto a lightly floured board and knead for about one minute or just until smooth.
• 5 divide into quarters and wrap each quarter in plastic wrap.
• 6 let rest for 20 minutes.
• 7 makes enough dough for about 90 perogies.
• 8 to make mushroom filling: saute onion in butter until tender.
• 9 add mushrooms and cook together for about 10 minutes.
• 10 add salt and pepper.
• 11 remove from heat and beat in egg yolks and optional dillweed.
• 12 chill thoroughly in fridge.
• 13 makes enough to fill one dough recipe.
• 14 to make potato& roasted garlic filling: cook potatoes until tender.
• 15 mash when done.
• 16 meanwhile, in small saucepan, heat oil on medium-high heat.
• 17 add garlic and reduce to medium-low heat.
• 18 cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
• 19 mash garlic and add to mashed potatoes.
• 20 blend in milk, cream cheese, salt and pepper.
• 21 stir just until smooth.
• 22 cool to room temperature.
• 23 makes enough to fill one dough recipe.
• 24 to make potato, cheddar, bacon& onion filling: fry bacon until very crisp.
• 25 crumble and set aside.
• 26 cook potatoes until tender.
• 27 mash when done.
• 28 meanwhile, discard all but 1 tbsp bacon fat.
• 29 in remaining tbsp, cook onion until soft.
• 30 to hot mashed potatoes, add shredded cheddar.
• 31 mix until cheese is melted.
• 32 add cooked onion and crisp bacon.
• 33 stir just until combined.
• 34 cool to room temperature.
• 35 makes enough to fill one dough recipe.
• 36 to fill perogies: on lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
• 37 using pastry brush, brush off excess flour.
• 38 using a 3 inch round cutter, cut dough into circles.
• 39 make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
• 40 wrap scraps in plastic wrap and place back into fridge.
• 41 either choose to make all one type of perogy or adjust each filling recipe to make a variety.
• 42 place rounded 1 tsp filling in center of circle.
• 43 fold dough over filling to form semicircle.
• 44 pinch edges together firmly to seal.
• 45 dust perogy lightly with flour and place on baking sheet.
• 46 cover with dish towel as you continue to make the perogies.
• 47 once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
• 48 to cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
• 49 do not crowd.
• 50 to prevent sticking once cooked, toss gently with a little veggie oil or butter.
• 51 perogies may be served now with sour cream or placed in a single layer on a baking sheet.
• 52 once cooled to room temperature, freeze until firm.
• 53 package in freezer bags.
• 54 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.