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Instructions |
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Sauté minced onions in tablespoon of olive oil. Mix the onions with the mashed potatoes, dry curd cottage cheese and salt and pepper and set aside.
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Mix together the olive oil, the lukewarm water or skim milk and the all purpose flour. If you add the cream of tartar after mixing the other ingredients but before kneading, it helps the dough to not get so stiff.
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Knead the dough 10-12 times or until mixed well. Put dough in a greased bowl, cover and let rest for 30 minutes. After 30 minutes, divide the dough in half. Roll the dough until it is approximately 1/8” tick. Cut the dough in 3” diameter circles.
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Put some of the potato filling on half off the circle of dough (one side). Fold the dough over the filling and press/crimp edges with a fork or dough crimper. Cook the perogies uncovered in gently boiling water for approximately 10 minutes. Garnish with butter, sour cream, green onions, etc. or eat plain.
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Originally Submitted
12/1/2012
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