Title: Eastern European Perogies
Categories: Cheese Ethnic Vegetable
Yield: 1 Servings
| 6 | c | Flour |
| 10 | oz | Sour cream |
| 4 | | Eggs |
| 1 1/2 | tb | Salt |
| 1 1/2 | tb | Baking powder |
| | | Filling: |
| 2 1/2 | lb | Potatoes, cooked; mashed |
| 3/4 | lb | Cheddar cheese; grated |
| 1/2 | | Melted butter |
| 5 | | Eggs; (reserve 1 egg white |
| | | To fry perogies: |
| 1 | | Stick butter |
| 1 | c | Chopped onions |
FOR FILLING: Combine mashed potatoes, grated cheese, melted butter
and 4 eggs. Separate remaining egg and put yolk into the filling, the
white into a small bowl and set aside. An empty soup can may be used to
make circles out of rolled dough. Egg white is used to seal filling inside
dough circles. FOR DOUGH: Combine ingredients for dough, adding a
sprinkling of water if necessary. Roll out dough, press out circles. Brush
egg white all around inner edge of circles. Put 1 tablespoon filling in
center; top with another circle and press with fork to seal edges
together.* Prepare to cook perogies. Put water into deep pot and bring to
boil. Drop perogies into water a few at a time. They will sink to the
bottom and when they float to the surface, remove and drain. Repeat until
all perogies are cooked. In heavy skillet melt butter and add onions. Cook
onion until transparent; add perogies and fry golden. Serve hot with onion.
*Prepare to freeze: dust with flour, put on cookie sheet and freeze. When
ready to use, put frozen perogie in boiling water and proceed as above.