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 BBS: The GWE BBS [ASV] [CIN]
Date: 01-30-93 (19:02)             Number: 89
From: JAN #20 @2040*1              Refer#: NONE
  To: GANDALF #100 @6293*1          Recvd: YES 
Subj: RECIPE WANTED: PIEROGIES       Conf: (37) Home Cooki
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My Perogies:

Ingredients:
     Dough:
          4 cups flour
          1 Tbsp oil or margarine
          Potato water saved from below

     Filling:
     6-8 Large Potatoes            1 lb. cheddar cheese shredded
     2 Large onions diced          2 Tbsp  butter
     Salt & Pepper to taste

Directions:
     Filling:
     Boil potatoes with salt.  In fry pan saute onions in butter.  Save
     potatoe water, add oil or margarine and set aside for dough.  Mash
     potatoes with hand masher adding sauted onions and cheese.  Add
     salt & pepper to taste.  Allow to cool.
     Filling can be prepared one day ahead.

     Dough:
     Add potatoe water to flour as needed.  Texture of dough should be as
     if making a pie crust.  Let dough rest in a plastic bag that has been
     oiled inside.

Preparation:
     Boil large pot of water.   Roll small amount of dough at a time.  Cut
     into 3 inch circles.  My method is to take small amount of dough and
     roll into a cord.  I then cut small pieces and form a circle in the palm
     of my hand.  Do not overwork the dough as it will become tough.

     Place small amount of filling into circle and close.  Drop perogies
     into boiling water.  When ready they will float to the top.  I allow
     mine to stay one minute on top of water.

     Remove perogies and toss in butter.  Serve with sour cream, fried onions,
     or gravy.  Continue to toss as they will stick together.

     These may be frozen when cooled.  Reheat over steam, or deep fry.

See next posts for cottage cheese and sauerkraut fillings.