Perogi And Hamentashen Dough

• 1 package yeast
• 2 teaspoons sugar
• 2 sticks margarine (room temperature)
• 3 eggs
• 1/2 teaspoon salt
• 2 cups water or (milk (50:50 for milk)
• 2 pounds flour (approximate)
• 3 eggs to beat to coat dough mixed with water
• 99999 CHICKEN FOR PIEROGI
• 2 tablespoons Corn Oil
• 2 slices Margarine
• 1 Onion (chopped)
• 1 pound Ground Chicken
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons chicken stock
• 99999 CHEESE FILLING
• 2 tablespoons sour cream
• 1 package cream cheese
• 1/4 cup golden raisins
• 2 teaspoons sugar
• 1 tablespoon milk (optional)
• 999999 POPPYSEED FILLING
• 1 can poppyseed
• 2 tablespoons honey
• 1/4 cup golden raisins

1. Preheat over to 350F
2. Put fresh yeast and sugar in a bowl and cover with warm water
3. Cover the bowl and let sit for 10 min
4. Add margarine, eggs, salt, water, and flour to the yeast mixture. Add enough flour until it starts to look like dough
5. Dump dough on flat surface and roll and fold.
6. Place back in bowl, sprinkle some flour on top and bottom and cover with towel.
7. Wait another 30 to 40 min for dough to rise.
8. Roll dough on flat surface cut out shapes and add your choice of filling.
9. PREPARING CHICKEN FOR PIEROGI
10. Melt margarine and onions on medium heat in saucepan until onions are caramelized
11. Add ground chicken, salt, pepper, and chicken stock
12. PREPARING CHEESE/POPPYSEED FILLING
13. Combine ingredients

yeast, sugar, margarine, eggs, salt, water, flour, eggs, chicken, corn oil, margarine, onion, chicken, salt, pepper, chicken stock, filling, sour cream, cream cheese, golden raisins, sugar, milk, filling, poppyseed, honey, golden raisins

Taken from www.epicurious.com/recipes/member/views/perogi-and-hamentashen-dough-5c82c32ef285581219072aa9 (may not work)