Ingredients: |
Ingredients: Dough:
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) salt
1 egg
3/4 cup (175 mL) water, (approx)
2 tbsp (30 mL) vegetable oil
Filling:
1 lb (10 med) russet potatoes, peeled and cubed
2 tbsp butter
1/3 cup finely chopped onion
1 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp pepper
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Directions: |
Directions:Dough
- In bowl, whisk flour with salt.
- In another bowl whisk together egg, water and oil; stir into flour mixture, adding up to 2 tbsp more water if needed to make soft but not sticky dough.
- Turn out onto lightly floured surface; knead until smooth, about 10 times. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes.
Filling:
- In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to large bowl. Mash well.
- Stir in cheese, salt and pepper. Set aside.
- Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch thickness. Or use a pasta roller attachment and your stand mixer.
- Using 3-inch round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal.
- Place on flour-dusted surface; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps.
To cook:
- In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes.
- With slotted spoon, remove to colander to drain.
- In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden.
- Can also be served with bacon and topped with sour cream. |
This recipe for Perogies is from