1/2 lb potoates, peeled, cooked, mashed, and cooled
1/2 cup cottage cheese, drained well
1 tsp salt
1/2 tsp black pepper
1 whole egg
GARNISH
1/2 lb butter
2 cups onion, peeled and thin sliced
1/2 cup fresh italian parsley
Instructions
Combine all the ingredients for the dough and knead to a smooth
soft consistency. Place in a bowl cover with a dry clean cloth and
allow to rest until filling is made.
Melt the butter in a saute pan and saute the onions until translucent
and lightly brown. In a large bowl, combine the mashed potatoes,
cooked onion, and all other ingredients and mix thoroughly. Heat a
pot of water to a boil to cook the perogies when ready.
Divide the dough into quarters on a lightly floured service, roll one
quarter of the dough out to a one quarter inch thickness. Cut into
circles using a three round inch cutter. Repeat with the other 3
quarter of the dough. Place 1-2 tsp of filling on half the dough.
Lightly wet one side of the dough with water or egg. Wash. Fold
the other half onto the other. Make sure to completely seal the
dough.
Place the folded perogies onto a lightly floured sheet pan in order
to prevent sticking. Do not overlap the raw perogies. Melt 1/2 lb
butter into a saute pan, add the sliced onion, saute until soft and
lightly browned. Reserve at 140 degrees F or higher. Just before
serving, add pergories 12 at a time to the boiling water cook for 8
minutes and drain well. If desired, the perogies can be browned in
a saute pan in butter. Serve the hot perogies on a warm plate,
drrizle of butter, and a sprinkle of parsley.
Originally Submitted
8/17/2014
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