Perogies (Voreniki, Vareniki)

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
3. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Polish Filling:

• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste

Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

Ukrainian Filling- Cabbage:

• 1 pound sauerkraut
• 2 large onions, finely chopped
• 1/2 cup butter
• 3 cups finely shredded green cabbage
• 1 cube chicken bouillon
• 2 teaspoons pepper

Ukrainian Filling- Potato:

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• 1/2 cup butter
• 1 cup shredded Cheddar cheese
• salt and pepper to taste

Russian Filling:

• 3 cups ricotta cheese
• 2 large eggs, beaten
• 3/4 cup finely chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup melted butter
• 1/2 cup or plain yogurt
• 1/4 cup finely chopped or finely chopped chives

Squeeze out as much liquid from Ricotta cheese and discard. In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend. Add chopped green onions, salt and black pepper and mix to incorporate.