1 tablespoon grated onions
2 tablespoons butter
4-6 medium potatoes
1 cup grated cheddar cheese
salt and pepper
2 cups flour
1 teaspoon salt
1/2 cup water
1/2 cup cold mashed potatoes
1 tablespoon butter, melted
Cook the onion in 2 Tbsp butter until tender.
Add onions and cheese to hot cooked potatoes and mash thoroughly.
Season to taste with salt and pepper. Set aside and let cool to room temperature before using.
Mix 2 cups flour and salt in a deep bowl.
Add egg, mashed potatoes, 1 Tbsp melted butter and enough water to make medium soft dough.
Knead on floured board until smooth.
Divide dough into two parts - Cover and let stand for at least ten minutes.
Roll dough thin on floured board.
Cut dough into 2-1/2 inch squares.
Place a spoonful of filling on each square - fold over to form triangle.
Press edges together with fingers.
Place pyrohy on floured board and cover with tea towel to prevent drying.
Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
Stir gently with wooden spoon to separate and prevent from sticking to bottom of pot.
Continue to cook for 3 - 4 minutes. Pyrohy is ready when it begins to float or is well puffed.
Remove with perforated spoon to colander and drain thoroughly.
Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter.
Serve with sour cream and/or chopped crisp bacon. Enjoy!
Perogies can be frozen once cooked and cooled. To eat, defrost and pan fry in butter till browned on either side.