Dough Ingredients:
*4.5 cups of flour
*2 tsp of salt
*2 tbsp of melted butter
*2 cups of sour cream
*2 eggs
*1 egg yolk
*2 tbsp of vegetable oil
Dough Directions:
1. Stir together flour and salt
2. Whisk together butter, sour cream, eggs, egg yolk, and oil
3. Make an indentation in the flour, pour wet mixture into it
4. Knead together until well blended
5. Knead for 5-10 minutes until dough is smooth
Potato Filling Directions:
*2 tbsp of butter
*2 medium onions, chopped
*1/2 lb of feta cheese (can substitute for farmers cheese)
*2 cups of potatoes, cooked and mashed
* Optional: 1 pound of crumbled, cooked bacon
1. Combine all ingredients in a large bowl
Sauerkraut Filling Ingredients:
*1 27oz can of sauerkraut
*1 large onion, finely chopped
*1/2 cup of mushrooms, fresh and chopped
*4 tbsp of butter
*2 tsp of salt
*1 cup of water
Sauerkraut Filling Directions:
1. Drain and rinse sauerkraut
2. Saute onion in butter
3. Place sauerkraut in pot with water and salt
4. Bring to a boil and add onion
5. Simmer until liquid cooks out
Perogie Stuffing Instructions:
1. Roll dough out on a lightly flour coated surface
2. Cut small circles, using a small round container
3. Place a spoonful of either potato filling or sauerkraut onto center of dough circle
4. Fold the dough over and pick the end to secure it
5. Boil a pot of water and salt, then add the perogies
6. Boil for about 4-5 minutes or until they float
7. Once done, you can fry them up in a pan to eat, or save them in the freezer for later!
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