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Name: Perogies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Butter; 1 Onion sliced; Sour cream; 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

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INGREDIENTS

2 tb Butter
1 Onion ; sliced
Sour cream
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

Servings

INSTRUCTIONS

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 dough 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 water, 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 prevent 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 Livings Country Cooking_by Elizabeth Baird posted by Anne MacLellan

NOTES

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Perogies

2 tb Butter
1 Onion sliced
 Sour cream
 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

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 dough 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  water, 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  prevent 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 Livings Country Cooking_by Elizabeth Baird posted by Anne  MacLellan

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Nutrition

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Serving Size: 1 Serving (3677g)
Recipe Makes: 1 Serving

Calories: 3364
Calories from Fat: 850 (25%)

Amt Per Serving		% DV

	Total Fat 94.4g	126 %
	Saturated Fat 50g	250 %
	Monounsaturated Fat 29.6g
	Polyunsanturated Fat 8.3g
Cholesterol 218.9mg		67 %
Sodium 1017.7mg		35 %
Potassium 5267.4mg		139 %
Total Carbohydrate 548g		161 %
	Dietary Fiber 60g	240 %
	Sugars, other 488g
Protein 95.3g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3364

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