Perogies #2
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Perogies #2
Last updated 6/12/2012 12:50:33 AM. Recipe ID 11981. Report a problem with this recipe.
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      Title: Perogies #2
 Categories: Cheese, Potatoes
      Yield: 6 Servings
      3 c  Flour;all purpose
  1 1/2 ts Salt
      1    Egg
    3/4 c  Water, approx.
      4 ts Vegetable oil

      1 tb Butter
    1/3 c  Onion; finely chopped
      1 c  Potatoes; cold mashed
    3/4 c  Cheddar cheese; shredded
    1/2 ts Salt
    1/4 ts Pepper

      2 tb Butter
      1    Onion; sliced
           Sour cream
  DOUGH: In a bowl, combine flour with salt. Beat together egg, water
  and oil; stir the into flour mixture to make a soft but not sticky
  dough that holds together in a ball. If necessary, add water 1 tsp at
  a time, being careful not to make dough sticky. Turn out dough onto a
  lightly floured surface; knead until smooth. Halve dough, cover with
  plastic wrap or damp cloth. Let rest for 20 minutes.
  FILLING: Meanwhile in a skillet, heat butter over medium heat. Cook
  onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix
  in potatoes, cheese, salt and pepper. Working with one portion of the
  dough at a time, and keeping the remaining dough covered, roll out on
  a lightly floured surface to 1/16" thickness. Using a 3" cutter, cut
  dough into rounds. Place 1 tsp filling on each round. Lightly moisten
  edge of one half of dough with water, pinch edges together to seal
  and crimp. Place on a cloth and cover with damp cloth to prevent
  drying out. Repeat with remaining portion of dough.
  COOKING:In a large pot of boiling salted water, cook perogies in
  batches, for about 2 minutes or till they float to the top, stirring
  gently to prevent perogies from sticking together or to bottom of
  pan. With slotted spoon remove to a colander to drain. In a large
  heavy skillet, melt butter over medium heat, cook onion for about 5
  minutes till golden. Add perogies and toss to coat and warm through.
  Serve with sour cream.
  ~1- Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg,
  1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion.
  ~2- Garnish with bacon bits and fry the onion in the bacon fat.
  ~3- Pan fry the perogies in butter or bacon fat after they have been
  boiled and drained until golden brown
  ~4-Deep fry raw perogies until the skin is bubbled and golden brown,
  making sure that the cheese filling which will melt does not leak
  into the hot fat. Crimp well.
  ~5-Dessert perogies: Use a filling of Saskatoon berries [like blue
  berries] sprinkled with sugar. Boil, don't fry. Garnish with
  sweetened whipped cream and sprinkle with poppy seeds.
  Jim Weller

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Recipe ID 11981 (Apr 03, 2005)

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