DOUGH FOR PEROGIES RECIPES

Steps:

• FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
• I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
• Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
• Add the sour cream to the sauerkraut, season with salt and pepper.
• Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
• Chill in the fridge until cold and then fill the perogies.
• FOR THE PEROGIES
• Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
• Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
• Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
• Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
• Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
• Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
• Enjoy!

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
  Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.