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Perogies Dough

  • 8 cups all purpose flour
  • 4 teaspoons salt
  • 1-1/2 cups milk
  • 1-1/3 cups sour cream
  • 2 eggs

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 onto lightly floured surface; knead for about 1 minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes Yield: 7-1/2 dozen Perogies - Cheddar and Mushroom Filling 2 tablespoons butter 1-1/4 pounds mushrooms; chopped 5 medium onions; chopped 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons cider or white wine vinegar 2 cups old Cheddar cheese; shredded In large heavy saucepan or Dutch oven, melt butter over medium-high heat. Add mushrooms, onions, salt and pepper; cook, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring occasionally, 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 Cheddar cheese. Let cool to room temperature. Yield: 7-1/2 doz. perogies Perogies - Potato and Roasted Garlic Filling 2-1/2 pounds potatoes; peeled and quartered 1 tablespoon oil 10 cloves garlic; quartered 1/2 cup milk 1/3 cup cream cheese; softened 3/4 teaspoon salt 3/4 teaspoon pepper In large pot of boiling, salted water, cook potatoes, covered, for 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth or pass through ricer. 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. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature. Yield: 7-1/2 doz. perogies Perogies - Assembly 1 batch perogy dough 1 batch perogy filling On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch circle. With dry pastry brush, brush any excess flour off dough. Using 3-inch round cutter, cut dough into circles. Reroll scraps and reuse; they will be slightly less tender but still good. Place rounded 1 teaspoon filling in centre 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 a perogy crimper. Arrange on wax paper covered cookie sheet. Use right away, store in refrigerator for up to 24 hours covered with wax paper or freeze in single layer, then bag in airtight containers. Yield: 7-1/2 doz. perogies Perogies - Cooking 36 perogies 2 tablespoons butter 1 medium onion; thinly sliced sour cream In large pot of boiling water, cook perogies, in batches and stirring to prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes for frozen, or until perogies float to the 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. In batches, add perogies and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream. Yield: 4 to 5 servings

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