Perogies
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Perogies #2
Categories: Ethnic, Cheese, Vegetables, Pasta
Yield: 6 Servings
MMMMM-------DOUGH
3 cup Flour;all purpose
1 1/2 tsp Salt
1 Egg
3/4 cup Water, approx.
4 tsp Vegetable oil
MMMMM-------FILLING
1 Tbsp Butter
1/3 cup Onion; finely chopped
1 cup Potatoes; cold mashed
3/4 cup Cheddar cheese; shredded
1/2 tsp Salt
1/4 tsp Pepper
MMMMM--------GARNISH
2 Tbsp Butter
1 Onion; sliced
Sour cream
DOUGH: In a bowl, combine flour with salt. Beat together egg, water and oil;
stir the into flour mixture to make a soft but not sticky dough that holds
together in a ball. If necessary, add water 1 tsp at a time, being careful not
to make dough sticky. Turn out dough onto a lightly floured surface; knead until
smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20
minutes.
FILLING: Meanwhile in a 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 a 3" 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. Place on a cloth and cover with damp cloth to
prevent drying out. Repeat with remaining portion of dough.
COOKING:In a large pot of boiling salted water, cook perogies in batches, for
about 2 minutes or till they float to the top, stirring gently to prevent
perogies from sticking together or to bottom of pan. With slotted spoon remove
to a colander to drain. In a 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: #1-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.
#2-Garnish with bacon bits and fry the onion in the bacon fat.
#3-Pan fry the perogies in butter or bacon fat after they have been boiled
and drained until golden brown
#4-Deep fry raw perogies until the skin is bubbled and golden brown, making sure
that the cheese filling which will melt does not leak into the hot fat. Crimp
well.
#5-Dessert perogies: Use a filling of Saskatoon berries [like blue berries]
sprinkled with sugar. Boil, don't fry. Garnish with sweetened whipped cream and
sprinkle with poppy seeds.
MMMMM
Source: rec.food.recipes
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