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Categories: Cheese, Ukrainian
Yield: 1 servings

2 tb Butter
1 Onion; sliced
Sour cream

MMMMM---------------------------DOUGH--------------------------------
3 c Flour;all purpose
1 1/2 ts -salt
1 Egg
3/4 c -water, approx.
4 ts Vegetable oil

MMMMM--------------------------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.

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