Perogies #2

Yield: 6 Servings MMM

Ingredients:

3 c Flour;all purpose
1 1/2 ts Salt
1 Egg
3/4 c Water approx.
4 ts Vegetable oil MMMMM--------------------------FILLING-------------------------------
1 tb Butter
1/3 c Onion; finely chopped
1 c Potatoes; cold mashed
3/4 c Cheddar cheese; shredded
1/2 ts Salt
1/4 ts Pepper MMMMM--------------------------GARNISH-------------------------------
2 tb Butter
1 Onion; sliced

Instructions:

Sour cream DOUGH: In a bowl combine flour with salt. Beat together egg water and oil; stir the into flour mixture to make a soft but not sticky dough that holds together in a ball. If necessary add water 1 tsp at a time being careful not to make dough sticky. Turn out dough onto a lightly floured surface; knead until smooth. Halve dough cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in a skillet heat butter over medium heat. Cook onion for 3 to 5 minutes or till tender. Transfer to a bowl add mix in potatoes cheese salt and pepper. Working with one portion of the dough at a time and keeping the remaining dough covered roll out on a lightly floured surface to 1/16" thickness. Using a 3" cutter cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water pinch edges together to seal and crimp. Place on a cloth and cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. COOKING:In a large pot of boiling salted water cook perogies in batches for about 2 minutes or till they float to the top stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to a colander to drain. In a large heavy skillet melt butter over medium heat cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. VARIATIONS: ~1- Cottage Cheese: Combine 1 cup press cottage cheese 1 beaten egg 1/2 tsp salt 1/4 tsp pepper and 1 Tbsp chopped green onion. ~2- Garnish with bacon bits and fry the onion in the bacon fat. ~3- Pan fry the perogies in butter or bacon fat after they have been boiled and drained until golden brown ~4-Deep fry raw perogies until the skin is bubbled and golden brown making sure that the cheese filling which will melt does not leak into the hot fat. Crimp well. ~5-Dessert perogies: Use a filling of Saskatoon berries [like blue berries] sprinkled with sugar. Boil don't fry. Garnish with sweetened whipped cream and sprinkle with poppy seeds. Jim Weller