Perogies

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Perogies are of Ukranian/Polish origin. A potato/onion/cheese mixture covered in a thin dough. After boiling they can either be served as is or drained and then fried in butter with oinions. Sour cream is normally served along with the perogies.

Preparation time: 11/2 hours
Cooking time: 20 minutes

Difficulty:
Serves: 4

Dietary guidance: v 

Tags: main · course ·

Ingredients

Dough:
3 cups (750 ml)all-purpose flour
1 1/2 tsp salt
1 egg
3/4 cup water(175 ml)
4 tsp (20ml)vegetable oil
Filling:
1 tbsp butter
1/3 cup(75ml) finely chopped onoin
1 cup mashed potatos
3/4 cup cheddar cheese (or 1/2 cup cheez whiz)
1/2 tsp salt
1/4 tsp pepper

Method

Preparation:
In a bowl, combine flour and salt. Beat together egg, water and oil and then stir into flour mixture making a soft but not sticky dough that holds together in a ball. If the dough is too hard, simply add water a teaspon at a time until the dough becomes soft and pliable but not sticky.
Turn out the dough onto a lightly floured surface and knead about 10 times. return to bowl cover with a damp cloth and let rest for 20 minutes.

Filling:
While the dough is resting, heat butter in a skillet over medium heat, add onions, cook for 3 to 5 minutes or until golden brown. Remove from heat and transfer to a bowl. Add the mashed potatoes, cheese, salt and pepper. Stir until well mixed.

Halve the dough. With one portion of the dough at a time(leaving the other covered) roll out onto a lightly floured surface. The dough must be fairly thin, using a 3 inch round cutter or inverted glass, cut dough into rounds.
TIP Ensure that the dough is not so thin that it breaks when lifting off of the surface
Place 1 tsp potato filling in the center of each round.Lightly moisten the edge of one half of the round with water.Fold in half and pinch edges together to seal
To cook:
Bring a large pot of slightly salted water to a boil. Drop perogies one at a time into the water. They are done when they float to the top. Do not boil too long or they will become soggy.
Remove with a slotted spoon and allow to drain.
Once drained they can be served or one can fry them until golden brown in a pan with onions and butter. A delicious alternative.

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