Baked Perogies

Total Time: 3 hrs 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 48
• 4 -5 quarts mashed potatoes
• 2 tablespoons dill
• 1/4 teaspoon salt and pepper (to taste)
• 1 tablespoon yeast (pkg)
• 1/2 cup water (lukewarm)
• 1 teaspoon sugar
• 1 tablespoon vinegar
• 1 tablespoon vinegar
• 1/2 cup sugar
• 1/2 cup margarine
• 1 teaspoon salt
• 3 cups water
• 8 -10 cups flour
• 1 liter whipping cream (or fresh farm cream)
• 2 tablespoons dill
• 1 large onion (chopped and fried)
• 1 tablespoon butter

Recipe

• 1 for filling:.
• 2 boil and mash approx 4-5 quarts of mashed potatoes.
• 3 add while potatoes are still hot 2 tbsp of dill.
• 4 salt and pepper to taste.
• 5 can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
• 6 for dough:.
• 7 dissolve 1 tsp sugar in 1/2 cup lukewarm water.
• 8 add pkg of yeast and let stand for 10min.
• 9 in large bowl: blend 1/2 cup sugar and 1/2 cup margarine.
• 10 add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
• 11 add flour until you create a bun dough where it's no longer sticky.
• 12 let rise (2hrs) until double in bulk.
• 13 punch down.
• 14 cut off a size you would use to make a small dinner bun (1x2-inch size).
• 15 shape into a square.
• 16 put about 1 tbsp of filling in middle.
• 17 fold over.
• 18 pinch and tuck edge under.
• 19 place on greased baking sheet.
• 20 do not let rise.
• 21 while baking one sheet, shape other perogies.
• 22 bake at 375°f (or 190°c) for 20-25 minutes, until lightly browned.
• 23 you can freeze baked perogies before adding sauce - they still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
• 24 for sauce:.
• 25 in large dutch oven or pot.
• 26 take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
• 27 add about 2 tbsp dried/fresh dill.
• 28 fry 1 large onion in butter until tender.
• 29 add onion to cream.
• 30 thicken cream with cornstarch & water (or flour and oil).
• 31 add perogies to cream
• 32 let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
• 33 makes approx 4 dozen perogies.
• 34 serve hot! enjoy!