Title: Potato and Cheese Perogies > St. Nicholas Russian Orthodo
Categories: Dumpling Russian Cheese
Yield: 1 Servings

1		Egg beaten
3 1/4	c	Flour
		Salt
1/2	c	Water
		Potato & Cheese Filling:
4	lg	Potatoes
1/4	c	Cheese (Longhorn, Cheddar or
		Muenster)
1	tb	Butter
		Salt to taste

Mix egg with flour,(I would make a little well in the flour as if you were making pasta dough). Add a dash of salt and as much water as required to knead a smooth, loose dough. Roll as thin as possible on a floured surface (this is very important as a thick dough makes for tough, ugly pirogis.

Next, you cut out from this large sheet of noodle-like dough several 3 inch squares or circles and fill them as you would ravioli.

Potato & Cheese Filling:

Cook peeled, chopped potatoes and mash. Add remaining ingredients. Mix well & cool.

Drop several pirogis into salted boiling water and cook about 5 - 7 minutes. They are often served with melted butter and well fried onions, and sour cream.

from the St. Nicholas Russian Orthodox Church Cookbook.

previous

next