Best Uncle Bills Blueberry Filling For Perogies Recipes

UNCLE BILL'S PEROGIE DOUGH

Steps:

• In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
• Add baking powder and blend until incorporated.
• Add flour one cup at a time and whisk well the first two cups.
• Add the third cup and now mix using a large plastic spoon or a wooden spoon.
• Add the fourth cup and continue mixing with a spoon.
• At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
• Knead the dough until it becomes smooth and shiny.
• If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
• Break dough off into chunks and roll between your hands to the size of a golf ball.
• On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
• Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
• As you are rolling, the dough should stick to the rolling pin.
• When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
• Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
• Very lightly, dust the top surface ONLY with a bit of flour.
• Start rolling again, roll back and forth, then side to side to try and keep the dough round.
• The dough should now be sticking to the rolling surface and not onto the rolling pin.
• You will note that the dough does not "snap" back to a smaller round.
• Should this happen, just re-roll again.
• When finished rolling, the dough should be about 1/16-inch in thickness.
• Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
• Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
• Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
• Pick the Mini Form up and close it slightly.
• If necessary, push the filling down just a bit.
• Now fold the Mini Form completely shut and press tightly.
• Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
• Use the excess dough to form more dough balls.
• Open the Mini Form and the perogi should drop out easily.
• Set perogi aside until you prepare more.
• Continue to make perogies with the remaining dough.
• You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
• COOKING INSTRUCTIONS.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
• Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
• Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
• Remove with a slotted spoon into a bowl.
• The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
• The amount of perogies may vary depending on the size of Mini Form you are using.
• If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
• Add some finely chopped onions to the frying pan and sauté for 2 minutes.
• Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
• Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
• These perogies freeze well.
• After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
• Place sheet in freezer for at least 2 hours until perogies are frozen.
• Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
• The perogies will last from 6 months to 1 year when frozen.

BLUEBERRY PIEROGI

Steps:

• Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
• Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
• Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
• Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.

BLUEBERRY PIEROGIES

Steps:

• Bring a pasta pot filled with water to a boil.
• Meanwhile, place the flour on a clean work surface. Create a well in the center and add the egg, oil and salt to the well. Using a fork, beat the wet ingredients together. Pour about 1/2 cup of the warm water into the egg mixture. Using the fork, slowly begin incorporating some of the flour into the wet ingredients. Add 1/4 cup more of the warm water. As the dough begins to come together, use a bench scraper to start incorporating more flour. A shaggy dough will begin to form. Add 1/4 cup more of the warm water and continue to mix the dough. At this point, depending on the temperature and humidity, you may need to add more water; you are looking for a smooth dough that's not too sticky. If you added too much water, sprinkle some more flour over the dough and continue kneading until smooth. Once the dough is formed, knead it until smooth, 3 to 4 minutes. Cover the dough with a damp kitchen towel and let rest 5 minutes.
• Fill a small bowl with water. Roll the dough out until it is thin enough to see your fingers through it, about 1/16 inch thick. Use a 3-inch biscuit cutter to cut out rounds. Place 3 to 5 blueberries on one half of each round. Dab a finger in the water and wet the edges of the dough, then fold the dough over and press the edges to seal each into a half-moon. Repeat with all the rounds.
• Working in batches, drop the pierogis into the boiling water. Cook until they float, 1 to 2 minutes. Transfer the pierogis with a slotted spoon to a baking sheet or platter and sprinkle with the sugar while they are still warm.
• Meanwhile, for the sweet dipping sauce: Whisk together the sour cream, sugar, vanilla paste and salt in a medium bowl. Serve the warm pierogis with the sauce.

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING

Steps:

• Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
• In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
• Use 1 heaping tablespoon for each perogie.
• Boil for 2 to 3 minutes or until they float to the surface.
• Serve with melted butter and sour cream if desired.
• These perogies freeze well.

PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM

Steps:

• Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Steps:

• note***The dough recipe is for around 50 perogies.
• At least 1 batch for each filling.
• I make a day of this and triple each recipe.
• Believe me, they don't last long!
• For the dough: Mix egg, oil and water.
• Add to flour and salt and knead to elastic.
• Flour your counter top and rolling pin.
• Roll the dough to around 1/4 inch thick and cut into small circles.
• Stretch with fingers and add 1 t. filling, fold over and flute.
• Boil until perogies float.
• Cool before freezing.
• Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
• Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
• Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
• You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.