BAKED PIEROGI RECIPES

Steps:

• FOR FILLING:.
• Boil and mash approx 4-5 quarts of mashed potatoes.
• Add while potatoes are still hot 2 tbsp of dill.
• Salt and Pepper to taste.
• Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
• FOR DOUGH:.
• Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
• Add pkg of yeast and let stand for 10min.
• In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
• Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
• Add flour until you create a bun dough where it's no longer sticky.
• Let Rise (2hrs) until double in bulk.
• Punch Down.
• Cut off a size you would use to make a small dinner bun (1x2-inch size).
• Shape into a square.
• Put about 1 tbsp of filling in middle.
• Fold over.
• Pinch and tuck edge under.
• Place on greased baking sheet.
• DO NOT LET RISE.
• While baking one sheet, shape other perogies.
• Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
• 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).
• FOR SAUCE:.
• In large dutch oven or pot.
• Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
• Add about 2 tbsp dried/fresh dill.
• Fry 1 Large onion in butter until tender.
• Add onion to cream.
• Thicken cream with cornstarch & water (or flour and oil).
• Add perogies to cream
• Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
• Makes approx 4 dozen perogies.
• Serve Hot! ENJOY!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onions until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook until tender. Stir in sauerkraut and half of the bacon. In a large bowl, combine the soup, milk, celery seed and pepper. Drain pasta., Place a fourth of the pasta in two greased 13-in. x 9-in. baking dishes. Layer each with a fourth of the sauerkraut and soup mixture. Repeat layers. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining bacon. Bake 10-15 minutes longer or until heated through. Let stand for 5-10 minutes before serving.