7 cups flour
3 1/2 tsp salt
3 beaten eggs
6 tbsp oil
water
Directions:
Mix flour and salt in large bowl. Beat eggs in a large measuring cup (3 cups or bigger) add the oil. Add water to oil and egg mixture to make a total of 3 cups of liquid. Make a well in the flour mixture and add liquid. Mix as you would regular dough. You may want to add more flour to make a soft pliable dough. Once your dough is mixed, cover and let rest in a warm place for 20 minutes. Roll dough into a large sheet on a floured surface.
Approx. 10lbs. Potatoes
3 cups cheddar cheese grated
1 med onion chopped
1/4 to 1/2 cup butter
1 quart of saurkraut
Directions:
Cook and mash potatoes. While still hot take 5 cups of potatoes and place in fridge to chill completely. To the remaining hot potatoes add cheddar cheese until mixed and melted thoroughly. You may want to add more grated cheese. The 3 cups is a minimum amount. Place potatoe/cheese mixture in fridge to cool. While the other 5 cups of potatoes are chilling, prepare saurkraut mixture. Stir fry, well drained saurkraut and onion in butter. Place this mixture in the fridge to chill totally too. When both the potatoes and saurkraut are completely chilled, mix the two together using your hands to make sure it is totally mixed. Do Not ever mix saurkraut and potato mixtures when they are warm as it sours the potatoes immediately. This amount of potatoes will use approx. 3 dough recipes.
There are two ways to prepare the perogies. You can use circles or square pieces of dough. For the squares, cut in 3" squares, for circles use a 3" or 4" cookie cutter or sealer ring.
Roll out approx. 1/3 of the dough to about 1/8" thickness. Cut your squares or circles. Place about 1 to 1 1/2 tsp. of filling in the center of your dough, fold dough over and pinch tightly to seal. A tight pinch usually works as long as you have no filling in the seal area. I freeze the perogies on the cookie sheet and then place them in freezer bags after frozen so they are easier to separte when it comes time to cook.
Cooking perogies is easy. Bring a pot of water to a boil, place frozen perogies into the boiling water. Bring back up to the boil and when the perogies have risen to the top and are floating, they are done. Serve with smokies, crumbled cooked bacon, sauted onions with butter, and sour cream. NOTE: I have no idea how many perogies this will make as I usually make a big, huge pot full of potatoes and I keep making dough until the potatoes are gone. I am sorry that I cannot give you a more specific amount to expect. The pot we use to make the potatoes in is a regular dutch oven it that helps.
