DOUGH AND FILLING
5 cups all-purpose flour
2 tablespoons salt
1/3 cup vegetable oil
2 cups warm water
1 large container 2% cottage cheese
sour cream (to serve with perogies)
4 ‐ 5 heaping tablespoons margarine
Extra large sauce pan
2 frying pans
Clean tea towels
In a large bowl measure 5 cups flour and 2 tablespoons salt. Make a well in the center of the flour. In another bowl measure oil and add warm water to the oil. Pour the water and oil mixture into the flour well. Mix with hands and kneed dough until the dough forms into a soft ball (not sticky). Cut dough ball in half and set one half aside. Sprinkle flour board with flour. Place half dough ball onto flour board and roll out dough until the dough is the same thickness as pie crust dough. Cut dough into 2-inch squares.
Place 1/2 teaspoon cottage cheese into the center of 2-inch dough square. Fold corners of the dough square together forming a triangular shape. Firmly pinch edges together to seal the perogie. Place formed perogies on a clean tea towel and arrange so that they don't stick together. Cover with another tea towel to prevent the perogies from drying out.
Take the remaining half dough ball and repeat the DOUGH and MAKING PEROGIES steps.
Boil water in a large sauce pan. Gently drop perogies into boiling water. Boil for 5-minutes or until perogies float to the surface. Drain perogies using a collander. Place perogies into large serving bowl. Pour onion and bacon mixture over the perogies making sure the perogies are well-coated. This prevents the perogies from sticking. Sprinkle chopped, cooked bacon over the perogies. Serve with dollops of sour cream. Enjoy!
When cooking gently does it. Always gently drop the perogies in water. Make sure all the edges are properly sealed or the perogies will break apart in the boiling water.