Baba's Perogies
4 cups flour
1 tsp salt
6 T oil
1/2 cup water
1/2 cup milk
1 egg
Mix dry ingredients together.
Mix wet ingredients together.
With food processor running add wet to dry in a slow stream. Process just
until the dough comes together in a ball.
Turn dough out on smooth surface and knead until the dough is a smooth shiny
ball.
Let dough rest 1/2 hour, covered.
6-8 potatoes
salt
1/2 lb. yellow cheddar cheese
Boil peeled and diced potatoes in salted water.
Mash potatoes with milk, salt and pepper.
Dice cheese and add to mashed potatoes, beat until cheese melts.
Let cool.
Roll out dough on floured surface and cut circles ( approx 3 inch diameter )
Take 1 T of potato mixture and shape into a ball.
Place potato ball in center of dough circle.
With water moisten edge of circle, then pinch to seal.
Bring salted water to a Boil, add perogies to water and stir gently with a
slotted spoon.
Perogies are ready when they float to the surface.
Perogies freeze well. Freeze individually on cookie sheet.
When cooking frozen perogies cook a little longer.
Serve with sauteed green onions and sour cream.
Enjoy!!
Diane Selby
When cooking frozen perogies cook a little longer.
Source: rec.food.cooking
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