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Pyrohy (Perogies) also called varenyky Recipe

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Contributor:  
Contributor:  
Barb Gagatek

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1tsp. salt
1 egg
1 tbsp. vegetable oil
cup (aprox) water
Melted butter
Sour cream
Fried onions

Filling:
cup minced onions
1 tbsp. butter
1 cup cold mashed potatoes
cup grated OLD cheddar cheese
salt and pepper

Directions:
Directions:
In a deep bowl, combine flour and salt. Beat together egg, oil, and water. Add to flour mixture, stirring to make a soft dough.
(You may need a little more water, but don't make the dough sticky).
On a lightly floured board, knead until smooth. Divide dough in half; cover and let rest 10 minutes.
On a lightly floured board roll dough very thin, working with half at a time. Cover the remaining dough to prevent it from drying out.
Cut into 3 (8cm) inch rounds and prepare the filling.
Filling:
Combine onion, butter, mashed potatoes, cheese and salt and pepper to taste and mix thoroughly.
Place a spoonful of filling on each round; fold in half to form a half circle. Pinch edges together firmly with fingers making sure they are well sealed.
Place pyrohy on a clean cloth and cover to prevent drying.
Cook pyrohy a few at a time, in a large pot of salted and boiling water for 4 to 5 minutes or until they rise to the top and are cooked through.
Drain in colander
Fry in butter until golden brown.
Serve with sour cream.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was published in "The Canadian Living Cookbook" in 1987. I started making perogies for our family and later Natalie and Lauren made perogies in their homes. I have experimented with many fillings, but the cheese and potatoe remain the favourite. Lauren has perfected a spelt flour recipe for her needs.

 

 

 

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