Perogies With Various Traditional Fillings - cooking recipe

Ingredients

Dough
3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4 - 1 cup water
Cottage cheese and Dill filling
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
Sauerkraut and Bacon filling
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2 - 1 teaspoon salt
Potato and Cheese filling
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

Preparation

note***The dough recipe is for around 50 perogies.
At least 1 batch for each filling.
I make a day of this and triple each recipe.
Believe me, they don't last long!
For the dough: Mix egg, oil and water.
Add to flour and salt and knead to elastic.
Flour your counter top and rolling pin.
Roll the dough to around 1/4 inch thick and cut into small circles.
Stretch with fingers and add 1 t. filling, fold over and flute.
Boil until perogies float.
Cool before freezing.
Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.