Vereniki (Pierogi)
Dough
In food processor:
6 cups flour
1 1/2 teaspoon salt
1/2 cup crisco
pulse
mix
4 eggs
and enough milk to make 2 1/2 to 3 cups liquid
add to dry ingredients until forms soft dough
Refrigerate overnight
Alternate:
In processor or blender,
3 cups mashed potatoes
1 cup oil
6 eggs
1 1/2 cups milk
1 Tablespoon salt
Add 8 cups flour for rolling
makes soft dough, will use lots
Filling:
2 cartons dry cottage cheese
Layer in paper towel and squeeze out excess water
Mix with:
3 eggs
salt and pepper
Mix in:
1/3 cup heavy cream
a little flour if necessary
or
1/3 cup sour cream with a little coffee cream added. Refrigerate overnight
Cut dough into four portions. Cut each portion in 2 for top & bottom layer.
Roll out dough quite thin to cover perogy maker, fill with cottage cheese filling. Brush edges around perogies with eggwash. Lay another thin layer of dough over to cover. Press around perogies, then use a rolling pin to roll over to separate.
Empty onto a very floured surface.
Continue until filling is used up.
(use lots of flour while rolling to prevent tearing)
Bring large pot of water to boil
Add 1 batch perogies (18) and bring to a boil,(reduce heat a little to prevent over boiling) boil lightly for 3 minutes.
Remove with slotted spoon into a bowl with very cold water, then remove into drainer. Layer on cookie sheets lined with saran wrap and freeze if desired.
When frozen, put in large ziplocs.
To heat - put partially thawed perogies into a shallow pan with a few Tablespoons water, cover and heat in low oven to heat through.
Pour hot sauce over & serve
Sauce:
butter - cook to light brown on stove
add whipping cream or coffee cream, stir in sour cream and
salt & pepper
(can cook some diced bacon in the butter then remove and add back to sauce when cream is added
