|Plus extra for kneading|
|4 teaspoons||Vegetable oil|
|2 mediums||Potatoes; peeled and cut into pieces|
|1¼ cup||Grated cheddar cheese; sharp|
|4 tablespoons||Yogurt; up to 6 tablespoons OR sour cream|
|1 tablespoon||Fresh parsley; chopped|
|Freshly ground pepper|
**** DOUGH ****
1. To make dough, stir together flour and salt in a large bowl.
2. In a small bowl, whisk together egg, oil and ¾ 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/1½ mm thick).
10. Using a 3-inch (7½ - 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@...> January 1999.
Recipe by: The Best of Pantry (Harrowsmith), p. 110 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jul 2, 1999, converted by MM_Buster v2.0l.
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