Perogies

Perogy Dough:

-3 whole Eggs

-2 Egg Whites

-2 cups Milk

-2 tsp Salt

-6 cups Flour

Cottage Cheese Filling:

-5 lbs Dry Cottage Cheese

-4 Egg Yolks

-3 tsp Salt

-1 tsp Pepper

Potato, Bacon & Cheese Filling:

-5 lbs Potatoes

-1/2 cup Margarine

-3/4  cup Milk

-Salt & Pepper to taste

-1 lb Bacon, diced and fried

-1 small Onion, diced and fried (optional)

- 1/2 cup Cheese Whiz (optional)

- 2 cups Marble Cheese, shredded

Wash and peel the potatoes. Place in large pot. Cover with water. Bring to a boil; reduce heat and then simmer until potatoes are cooked. Drain water. Add Margarine and milk. Mash the potatoes.  Add remaining ingredients and stir until well blended. 

Onion, Bacon and Sauerkraut Filling:

-2 Onions, diced (about 2 cups)

-2 tbsp Oil

-1 lb Bacon, diced and fried

- 1 tsp minced garlic

-4 cups Sauerkraut

-Seasoning Salt & Seasoned Pepper to taste

Drain sauerkraut. Set aside. Fry onions in oil. Add remaining ingredients. Saute for a few minutes. Remove from heat. Place mixture in a colander to allow any liquid to drain off. Allow to cool before proceeding to fill your perogy dough.