Perogies With 3 Different Fillings

This is a long recipe...sort of fitting, cause if you're crazy enough to make your own perogies it's going to take you a good part of your day! In the mushroom filling, we always use portobellini mushrooms for a stronger mushroom taste. In any of the fillings you can adjust the quantities to suit your own personal taste. We love garlic so we saw no problem with using 20 cloves in the potato and roasted garlic filling (roasting mellows out the flavor)!!

Steps

To make dough: in large bowl , whisk together flour and salt.

In medium bowl , whisk together milk , sour cream and eggs.

Stir into dry ingredients just until a soft , rough dough forms.

Turn out onto a lightly floured board and knead for about one minute or just until smooth.

Divide into quarters and wrap each quarter in plastic wrap.

Let rest for 20 minutes.

Makes enough dough for about 90 perogies.

To make mushroom filling: saute onion in butter until tender.

Add mushrooms and cook together for about 10 minutes.

Add salt and pepper.

Remove from heat and beat in egg yolks and optional dillweed.

Chill thoroughly in fridge.

Makes enough to fill one dough recipe.

To make potato& roasted garlic filling: cook potatoes until tender.

Mash when done.

Meanwhile , in small saucepan , heat oil on medium-high heat.

Add garlic and reduce to medium-low heat.

Cook , stirring occasionally , for about 10 minutes or until garlic is tender but not browned.

Mash garlic and add to mas.

Ingredients

all-purpose flour, salt, milk, sour cream, eggs, onions, butter, mushrooms, dill weed, egg yolks, pepper, potatoes, vegetable oil, garlic, cream cheese, bacon, onion, cheddar cheese