My Baba’s Pyrohy (perogies)

INGREDIENTS

INSTRUCTIONS

Dough: Combine water, egg, oil and blend well. Add flour and 1 tsp of
the salt. Knead until smooth and soft (8 minutes approx). Put dough
into a lightly oiled bowl, cover and rest for 20 minutes.  Potato
Filling: Combine (slightly cooled) mashed potatoes and grated  cheddar
in a bowl. Saute onions in butter and add to mashed potatoes.  Add in
the remaining salt (1/2 tsp) and pepper to taste.  Take small pieces of
the dough and roll it out until it is very thin  (1/8" or so).  Take a
coffee mug (or round container of your choice)  and cut our a circular
shape.  Into the middle of the circle, drop 1/2 to 1 tsp of the potato
mixture . Fold the circle in half and seal edges by pinching them
together. This should leave you with a half moon shape.  When you have
completed sealing the pyrohy, it should be laid between  two clean
towels (this prevents it from drying out).  Once you have  made all of
the pyrohy possible (when either your dough or potato  runs out), set a
pot of water to boil.  In batches of 6-8 (depending upon how much your
pot can hold), cook  the pyrohy until they are floating.  Remove from
water, place in a  casserole dish and melt some butter or margerine on
the batch of  pyrohy to keep them separated nicely.  Continue this
until they are  complete.  Now they're ready to eat.  Also at this time
you can freeze them in  batches (I find that batches of a dozen work
well).  I love pyrohy  with sour cream, chives or fried onions and
little pieces of bacon  (shkvarky--optional).  The next day, you may
find that frying the pyrohy give you an even  more pleasant taste!
Date: Tue, 18 Jun 1996 23:50:42 GMT  From: Oksana Horbach
<[email protected]>  MM-Recipes Digest V3 #172  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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