INGREDIENTS

INSTRUCTIONS

FILLING
Using a food processor or by hand, mix sour cream, flour and salt together.
Knead dough until smooth and not sticky. Let rest.
For the filling: Boil potatoes until soft; drain. Mash until smooth. Fry
onion in margarine until softened. Add warm mashed potatoes to
onion/margarine mixture. Season with salt and pepper and add shredded
cheddar cheese or if you prefer, add velveeta or sliced processed cheese.
To shape: Roll dough about 1/4 inch thick on very lightly floured board.
Cut 2 inch circles from the dough. Add a large tablespoon of
potato/cheese/onion mixture onto one half of the circle. Fold over and
crimp edges well so that it is the shape of a "pizza pop." I find it easier
to work with if I turn over the dough circle and put the potato mixture on
the floured side of the dough. Reroll the scraps of dough. It rolls easily
and is easily reshaped.
To cook: Boil about 2 quarts of salted water. Throw in about 12 perogies
and let cook until they rise to the top of the water- only a few minutes.
Drain and continue cooking the rest of the perogies.
Notes: 1. Depending on the size of the potatoes, you can have too much
dough or too much potato mixture or be just right. The dough is easily made
so you can make more up quickly if you need to. 2. Extra dough or potato
mixture can be refrigerated for a couple of days. 3. If you like, you can
freeze the perogies on a lined cookie sheet after boiling. Bag them when
frozen. 4. My favourite way to prepare the perogies after the boiling or
the defrosting is to fry them until golden brown with onions. Serve with
sour cream.
Recipe by: Carole Walberg
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Oct 20, 1998, converted by MM_Buster v2.0l.

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