|Put flour and eggs in bowl and add water gradually. When all together put on table and roll and knead the dough. Put flour on a dish add dough and cover. Let sit while you prepare the filling below. Once filling are ready you will want to work and roll the dough out into very thin. Cut dough into approx. 6 inch wide strips.|
You will want to put about a 1/4 cup filling into each perogi, so add the filling and then flip over to cover dough with top and cut with knife. Seal edges with fork. Continue until you have created the amount of perogi you desire for each filling. These will look like large ravioli.
Potato filling: about 42 large
1/2 lb. cottage cheese
1 pkg. (3 oz.) cream cheese
1/4 lb. American cheese
1 onion, finely chopped
salt (only for cooking potatoes)
Cook potatoes and mash. Add other ingredients and mix well. (too much cottage cheese will make them taste sour)
Sauerkraut filling: about 34 large
1 27 oz. can sauerkraut
small onion, diced or finely chopped
Cook potato and mash. Mix all remaining ingredients together.
In a large pot; bring water to a boil with salt, 1 tsp. butter, and a little chopped onion. Boil each for 5 minutes. You can cook about 12 at a time in the pot. After boiled put on rack (can use broiler pan rack) until cooled to the point of being dried. Keep turning so they cool better. Then put them in buttered bowls to cool the rest of the way.
Take 2 pounds. butter and 6 onions. Once cooled fry them on low heat in butter once over lightly on each side. Fry up 6 large chopped onions in 2 pounds of butter to spread on top prior to serving.
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Any remaining dough can be cut into thin strips as egg noodles. Place on towel and let dry. Store in dry container or plastic bag till used. Fresh noodles take a little longer to cook.