Best Uncle Bills Perogie Dough Recipes

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UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES



Uncle Bill's Potato/Cheddar Filling for Perogies image

This filling is very popular with most people and they like the perogies with both the onion and garlic added.

Provided by William Uncle Bill

Categories     Potato

Time 20m

Yield 24-36 perogies

Number Of Ingredients 8

3 large potatoes, of your choice peeled and cut into small chunks
3/4 cup grated sharp cheddar cheese
1 tablespoon butter
3/4 cup finely chopped onion (optional)
3 garlic cloves, minced (optional)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a medium size saucepan, add potatoes and just cover with water.
  • Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
  • Drain and mash potatoes.
  • Add grated cheese and mix well.
  • Cheese will melt and will be incorporated with the potatoes.
  • In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
  • Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
  • Add beaten eggs, salt and pepper and mix well.
  • The amount of filling to use will depend on the size of Mini Form you will be using.
  • If using the 4" Mini Form, use 1 heaping tablespoon of filling.
  • The filling mix handles best when cooled.

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING



Uncle Bill's Cottage Cheese Perogie Filling image

For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694

Provided by William Uncle Bill

Categories     Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

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.

PIEROGIS



Pierogis image

Provided by Bobby Flay

Categories     side-dish

Time 4h35m

Yield 10 to 12 dozen

Number Of Ingredients 11

13 cups all-purpose flour
1/4 cup salt
4 eggs
3 tablespoons canola oil
4 cups cold water
8 ounces sour cream or cream cheese
Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
3 tablespoons butter
Sauteed onions, for garnish
Sour cream, for garnish
Chives, for garnish

Steps:

  • Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
  • After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
  • Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
  • Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
  • Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES



Uncle Bill's Blueberry Filling for Perogies image

Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.

Provided by William Uncle Bill

Categories     Berries

Time 15m

Yield 16 perogies

Number Of Ingredients 6

3 cups blueberries (fresh or frozen)
1 1/4 cups granulated sugar
1/3 cup tapioca starch
2 teaspoons lemon juice
1/2 cup granulated sugar
1/4 cup tapioca starch

Steps:

  • If you are using frozen berries, thaw first before using.
  • In a bowl, mix together sugar and tapioca starch, mix well.
  • Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
  • Now add lemon juice and mix well.
  • In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
  • Prepare dough rounds to use in your Mini Form.
  • Place dough over Mini Form.
  • Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
  • Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
  • Continue with the remainder of the blueberry mixture.

PEROGIES



Perogies image

I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.

Provided by CATSY

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
⅔ cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
¼ pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

Steps:

  • To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
  • To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
  • To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
  • Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g

GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Provided by STEPH577

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 20

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

Steps:

  • In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  • Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  • Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  • To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g

PIEROGI DOUGH



Pierogi dough image

This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings

Provided by iguana

Categories     Polish

Time 1h15m

Yield 24 Pierogies

Number Of Ingredients 5

2 cups flour
1 egg
1/2 cup warm water
1 teaspoon salt
2 tablespoons oil

Steps:

  • Mix all ingredients together lightly in bowl.
  • Knead until smooth.
  • Let rest, covered, 30 minutes.
  • Using half of the dough at a time, roll out to 1/8 inch thickness.
  • Cut circles with biscuit cutter or floured glass.
  • Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
  • Boil 5-8 minutes, until floating.
  • Fry in butter until crisp.

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