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LOCATION: Recipes >> Polish >> Pierogi 04

Print this Recipe    Pierogi 04

Perogies
Yield: about 30

2 tablespoons butter
1 onion, sliced
sour cream

3 c flour
1 1/2 teaspoons salt
1 egg
3/4 c water
4 teaspoons vegetable oil

1 tablespoon butter
1/3 c onion, finely chopped
1 c potatoes, cold mashed
3/4 c cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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.

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.

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