perogies with potato filling
categories:  Vegetarian   

Prepared: 2005-02-27

Ingredients:

• 2 tbsp butter
• 1 onion, sliced
• sour cream
  
  dough:
• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 egg
• 3/4 cups water (approx)
• 4 tsp vegetable oil
  
  potato filling:
• 1 tbsp butter
• 1/3 cup finely chopped onion
• 1 cup cold mashed potatoes
• 3/4 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

dough:

• in a bowl, whisk flour with salt
• in seperate bowl, beat together egg, water and oil; stir into flour mixture to make soft, not sticky, dough that holds together in a ball
• if necessary, add more water, 1 tbsp at a time, being careful not to make dough sticky
• turn out onto lightly floured surface; knead about 10 times or just until smooth
• halve dough; cover with plastic wrap or damp tea towel
• let rest 20 minutes

potato filling:

• meanwhile, in skillet, heat butter over medium heat; cook onion for 3 to 5 minutes or until tender
• transfer to bowl; stir in potatoes, cheese, salt pepper

assembly:

• working with half of the dough at a time and keeping remainder covered to prevent drying out, roll out on lightly floured surface to about 1/16-inch thickness
• with 3-inch (8 cm) round cookie cutter, cut out rounds
• place 1 tsp of the filling on centre of each round
• with water, lightly moisten edge of 1 half of round
• fold each round in half; pinch edges together to seal and crimp attractively
• place on tea towel-lined rimmed baking sheets; cover with damp tea towel to prevent drying out

cooking:

• in large pot of boilling salted water, cook perogies in batches, stirring gently to prevent them from sticking together or to bottom of pot, for 1 1/2 to 2 minutes or until they float to top
• with slotted spoon, transfer to colander to drain
• meanwhile, in large heavy skillet, melt butter over medium heat
• cook onion for about 5 minutes or until golden
• add perogies; toss to coat and warm through
• serve with sour cream