Uncle Bills Pastry Dough For Peroshky Recipes

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
• Add baking powder and blend until incorporated.
• Add flour one cup at a time and whisk well the first two cups.
• Add the third cup and now mix using a large plastic spoon or a wooden spoon.
• Add the fourth cup and continue mixing with a spoon.
• At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
• Knead the dough until it becomes smooth and shiny.
• If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
• Break dough off into chunks and roll between your hands to the size of a golf ball.
• On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
• Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
• As you are rolling, the dough should stick to the rolling pin.
• When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
• Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
• Very lightly, dust the top surface ONLY with a bit of flour.
• Start rolling again, roll back and forth, then side to side to try and keep the dough round.
• The dough should now be sticking to the rolling surface and not onto the rolling pin.
• You will note that the dough does not "snap" back to a smaller round.
• Should this happen, just re-roll again.
• When finished rolling, the dough should be about 1/16-inch in thickness.
• Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
• Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
• Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
• Pick the Mini Form up and close it slightly.
• If necessary, push the filling down just a bit.
• Now fold the Mini Form completely shut and press tightly.
• Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
• Use the excess dough to form more dough balls.
• Open the Mini Form and the perogi should drop out easily.
• Set perogi aside until you prepare more.
• Continue to make perogies with the remaining dough.
• You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
• COOKING INSTRUCTIONS.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
• Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
• Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
• Remove with a slotted spoon into a bowl.
• The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
• The amount of perogies may vary depending on the size of Mini Form you are using.
• If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
• Add some finely chopped onions to the frying pan and sauté for 2 minutes.
• Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
• Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
• These perogies freeze well.
• After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
• Place sheet in freezer for at least 2 hours until perogies are frozen.
• Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
• The perogies will last from 6 months to 1 year when frozen.

Steps:

• In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, baking powder, salt and sugar.
• Using a pastry blender, cut in butter until crumbly.
• In another mixing bowl, combine whipping cream, sour cream and baking soda.
• Add beaten eggs and vanilla extract and blend well.
• Add whipping cream mixture in small amounts to flour mixture, alternating with the addition of the remaining 1 1/2 cups of flour, mixing well after each addition until dough is medium soft.
• Roll out dough onto a lightly floured surface and knead several times until it is not sticky to the hands.
• Add more flour if required so the dough does not stick to your hands.
• Break off pieces of dough and roll between your hands to the size of a golf ball.
• On a lightly floured surface, roll the dough balls out to 1/8" thickness and they should be about 4" in diameter.
• Spoon about 1 1/2 tablespoons of your choice of fruit mixture (to follow) onto the center of the dough round.
• Bring edges of dough up towards the center and crimp edges to form a cup, leaving the top open.
• Add 1/2 teaspoon of sugar (if desired) into the open top.
• Place PEROSHKY on a lightly greased baking sheet.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is light brown.
• Remove from oven and cool for about 15 minutes.
• Serve with ice cream, sour cream, melted butter or whipped cream.

Steps:

• In a mixing bowl, combine cake and pastry flour and salt.
• Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
• In a small bowl, beat egg.
• Add water and white vinegar and mix to blend.
• Add egg mixture to flour and mix until dough is evenly moist.
• Divide dough in half and form into balls.
• Wrap one dough ball in plastic wrap while you are using the other one.
• On a lightly floured surface roll dough out to about 1/8" thickness.
• Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
• Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
• Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
• Gently press down and around the sides of the muffin tin to shape.
• Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
• Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
• Add 1/2 teaspoon of sugar (if desired) onto the fruit.
• Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
• Let sit for about 5 minutes to cool slightly.
• Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
• The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
• Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
• These tarts are good to eat hot or cold.