INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
**** DOUGH ****
1. To make dough, stir together flour and salt in a large bowl.
2. In a small bowl, whisk together egg, oil and 3/4 cup water.
3. 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.
4. 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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