INGREDIENTS

INSTRUCTIONS

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.  Jim Weller

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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 196
Total Fat: 22.3g
Cholesterol: 80.8mg
Sodium: 908.2mg
Potassium: 191.3mg
Carbohydrates: 51.8g
Fiber: 2.2g
Sugar: 2.6g
Protein: 12.2g