Combine water, oil, egg, salt and 750 ml of flour. Mix well. Add
250 ml of flour. Knead on a floured board until dough is smooth
and elastic. Cover with a tea towel and set aside for 15 minutes.
Prepare the filling while the dough is resting. Cook the onion in
butter until tender. Combine it with the potatoes and cheese.
Season to taste with salt & Pepper. roll out the dough quite thinly
on a flour board. Use a round cookie cutter or the open ind of a
glass to cut out the dough. Place a spoonful of the filling into it.
fold to form a circle. Press the edges together with your fingers.
Make sure the edges are free from filling and well sealed to prevent
the filling from running out. Place the perogy on a tea towel,
without touching one another. Cover with another tea towel to
prevent them from drying out.
Drop a few peroghies at a time into a large pot of boiling, slightly
salted water, stir with a wooden spoon to keep them from sticking
to the pan or one another. Boil 4-5 minutes. They are ready when
well puffed. Drain in a colander and place in a deep dish, drizzle
with hot butter and toss gently to coat. Serve hot with toasted
bread crumbs and sour cream it desired.
Originally Submitted
10/25/2012
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