Perogies (canadian)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Perogies (canadian)
  Canadian    Cheese  
Last updated 6/12/2012 12:50:33 AM. Recipe ID 11982. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Perogies (canadian)
 Categories: Cheese
      Yield: 1 Servings
 
      2 tb Butter
      1    Onion; sliced
           Sour cream

MMMMM---------------------------DOUGH--------------------------------
      3 c  Flour;all purpose
  1 1/2 ts -salt
      1    Egg
    3/4 c  -water, approx.
      4 ts Vegetable oil

MMMMM--------------------------FILLING-------------------------------
      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
 
  DOUGH: In bowl, combine flour with salt. Beat together egg, water and
  oil; stir into flour mixture to make soft but not sticky dough that
  holds together in a ball. If necessary, add 1 Tbsp more water at a
  time, being careful not to make dough sticky. Turn out dough onto
  lightly floured surface; knead about 10 times or till smooth. Halve
  dough, cover with plastic wrap or damp cloth. Let rest for 20
  minutes. FILLING: Meanwhile in 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 diugh covered, roll
  out on a lightly floured surface to 1/16" thickness. Using 3 inch
  round cutter, cut dough into rounds. Place 1 tsp filling on each
  round. Lightly moisten edge of one half of dough with ater, pinch
  edges together to seal and crimp attractively. Place on cloth; cover
  with damp cloth to prevent drying out. Repeat with remaining portion
  of dough. In large pot of boiling salted water, cook perogies in
  batches, for
    1 1/2 hr to 2 minutes or till they float to top, stirring gently to
  preve perogies from sticking together or to bottom of pan. With
  slotted spoon remove to colander to drain. In 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. MAKES ABOUT 30 PEROGIES.
  
  Variations: 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. Mushroom: In skillet, melt 2 Tbsp butter over medium heat,
  cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7
  to 9 minutes or until moisture has evaporated. Remove from heat; stir
  in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and
  pepper to taste. Source:_Canadian Living's Country Cooking_
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 11982 (Apr 03, 2005)

[an error occurred while processing this directive]