INGREDIENTS

INSTRUCTIONS

*** DOUGH ****  To make dough, stir together flour and salt in a large
bowl. In a  small bowl, whisk together egg, oil and 3/4 cup water. Stir
egg  mixture into flour to make a soft but not sticky dough. If dough
does  not hold together in a ball, add more water 1 teaspoon at a time,
being careful not to make dough sticky. Turn dough onto a lightly
floured surface, and knead briefly about 10 times, until dough is
smooth. Cover with a mixing bowl or plastic wrap, and let rest for 30
to 40 minutes.  **** FILLING ****  5. To make filling, boil potatoes
for 7 to 9 minutes or until tender.  Drain, and let cool.  6. In a
small skillet, melt butter. Add onion, and cook over medium  heat for 4
to 6 minutes or until onion is tender and lightly browned.  Set aside.
7. Place potatoes in a large bowl, and mash until smooth. Add onion,
cheese and enough yogurt or sour cream to give a soft but not moist
puree.  8. Add parsley, and season with salt and pepper to taste.  ****
PEROGIES ****  9. Working with a quarter of the dough at a time, roll
out on a  lightly floured surface as thin as possible (about 1/16
inch/1.5 mm  thick).  10. Using a 3-inch (7.5 - 8 cm) round cutter, cut
dough into circles.  Place a heaping teaspoon of filling in the center
of each circle, and  lightly brush edges with water. Fold in half,
pinch edges together to  seal, and set aside on a floured surface,
making sure perogies do not  touch.  11. Cover with plastic wrap to
prevent drying while working with the  remaining dough.  (The perogies
can be prepared ahead and stored, covered with plastic  wrap, for up to
8 hours in the refrigerator or a month in the  freezer. Once frozen,
they can be layered in an airtight container.  Do not thaw before
cooking.)  12. In a large pot of gently boiling salted water, cook
perogies in  batches, stirring to prevent them from sticking, for 2 to
3 minutes or  until tender.  13. With a slotted spoon, remove to a warm
serving platter, and keep  warm while cooking remaining perogies. Makes
48 perogies.  NOTES : Formatted in MasterCook by Ellen Pickett
<ellen@qnetix.ca>  January 1999.  Recipe by: The Best of Pantry
(Harrowsmith), p. 110  Posted to EAT-LF Digest by "Ellen Pickett"
<ellen@qnetix.ca> on Jul 2,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 9.4mg
Sodium: 135mg
Potassium: 63.4mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: <1g
Protein: 1.9g