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LOCATION: Recipes >> Polish >> I like potato&onion perogies, which I make as follows:

Print this Recipe    I like potato&onion perogies, which I make as follows:

Saute a medium onion and a few crushed
garlic cloves in some butter and olive oil. Once
these vegetables are tender, add the reccomended
amount of water for the desired amount of instant
mashed potatoes to the pan and prepare potatoes as
directed.

Using your favourite pasta dough recipe, roll out
thin sheets and cut into 3" squares (approx.).

Place a teaspoon or two (approx.) of the potato-
onion mixture in the middle of each square of pasta.
Brush a little milk or milk-egg mixture on two sides
of each square and fold over diagonally. Pinch to
seal, then using a pizza cutter or pasta wheel
trim excess dough to form a circular edge. Flute
edges with fingertips, if desired.

These can be frozen and kept for a while, or stored
in the fridge; if they aren't going straight into
the cooking pot, dust them with flour before storing
to prevent sticking.

Scott

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