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Title: Perogies #2
Categories: Ethnic Cheese Vegetable Pasta
Yield: 6 Servings
| DOUGH | ||
| 3 | c | Flour;all purpose |
| 1 1/2 | ts | Salt |
| 1 | Egg | |
| 3/4 | c | Water, approx. |
| 4 | ts | Vegetable oil |
| 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 |
| GARNISH | ||
| 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.
VARIATIONS:
~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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