Perogies
Perogies
(Polish Potato Dumplings)
6 to 8 cup mashed potatoes (prepared and seasoned)
2 large onions
1 cup butter
Dough:
6 cup flour
1/2 cup oil
1 egg (optional)
1 tsp. salt
1/2 tsp. baking powder
2 cup lukewarm water
Sautee onion in butter
Mix potatoes with onions and prepare dough.
Mix together well, let sit for 1/2 hour, covered (on wax
paper covered with damp towel). Cut off portions, roll out
dough (not too thin), cut out rounds with sharp edged glass,
roll out thin. Stuff with potato mixture (about a tablespoon),
fold dough over, forming a half moon and press edges together.
Your perogies should be about 2 to 2 1/2 inches and resemble
mini fried pies. Place on floured wax paper in freezer, then
bag for later use. Extra dough may be used again.
To cook: Drop as many as you will need in boiling water
and let rise to top. Remove and drain. Cover in onions
sauteed in butter. Serve with sour cream.
Source: rec.food.recipes
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