Perogies

 20   cups  flour
 3  eggs, beaten
 1/4  c.  oil
 9  c.  warm water
2  tsp.  salt

Combine water, eggs, salt and oil.  Beat well and add to the foour.  Knead until smooth and elastic.  Brush with oil and set aside for 1/2 hr. (this lets the gluten relax so you can roll the dough).  Roll out as for pie crusts.  Cut out with round cookie cutter.
Place a spoonful of filling on each round.  Using fingers, pinch to seal edges.  Drop into boiling salted water.  Boil 4-5 min.  Drain.  These may be frozen on a cookie
sheet then stored in zip bags.
To serve sprinkle oil, butter and fried onions and bacon on cooked perogies.
Serve with sour cream.
Allow about 5- 6 per serving.
NOTES : This are a popular Ukranian Dish.
Just a guess, this recipe would feed 25-30 people.

Various filling for small batches, increase as desired.

CHEESE AND POTATO FILLING
 3 med. potatoes, cooked and mashed while hot
 2 c. med. shredded cheddar cheese
 Mix together. You can also add 2 Tbsp. finely chopped onion,  if desired.
This Cheese filling is very good as is!

SAUERKRAUT FILLING:
3 c. sauerkraut
1 med. onion
4 Tbsp. butter
1 dash salt and pepper to taste.
Cook the sauerkraut for 20 min.  Drain and squeeze dry.  Place on a board and chop fine.  Saute onion in butter until tender.  Add all filling ingredients to the onion and cook a further 10 min., stirring often.  Chill before using.

COTTAGE CHEESE FILLING:
2 c. dry cottage cheese
3/4 tsp. salt
2 egg yolks or 1 whole egg
Mix together until well blended.

CHEDDAR AND MUSHROOM FILLING:
2 Tbsp. butter
7 c. chopped mushrooms
5 onions chopped
1/2 tsp. each salt and pepper
2 Tbsp. cider or white wine vinegar
2 c. shredded old cheddar
In a large heavy saucepan, melt butter over med-high heat add mushroom and onion, s & p.  Cook stirring occasionally for 5 min. Reduce heat to med. heat, or lower and cook for 20 min. or until tender and most of the liquid is evaporated, stirring occasionally.  Stir in vinegar, and cook for 3 min.  Let cool 5 min., then stir in Cheddar cheese.  Let cool to room temp.  (can be store in frige for up to 24 hrs., makes 4 c. enough for 7 dz. perogies)

POTATO AND ROASTED GARLIC FILLING
2 1/2 lbs. potato, peeled and quartered
 1 Tbsp. veg. oil
10 cloves garlic, quartered
1/2 c. milk
1/3 c. cream cheese, softened
/4 tsp. salt
3/4 tsp. pepper
Cook potatoes in boiling water until tender, drain and mash with potato masher until smooth. Meanwhile, in  small saucepan, heat oil over medium heat and add garlic, reduce heat to med.-low, cook stirring occasionally for 8-10 min. or until golden and softened.  Do not Brown. Mash garlic and add to mashed potatoes.  Blend in milk, cream cheese, s & p, stirring just until smooth.  Let filling cool to room temp.  Makes 4 cups.

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