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Lent: Perogies

Source of Recipe

Robin/leeper (EDC)


List of Ingredients

Dough:
2 cups flour
1 large egg
1/2 tsp salt
1/3 to 1/2 cup water
1 Tbsp oil
Filling recipes detailed below


Recipe

Combine flour, salt. Combine liguid ingredients (egg, oil and 1/3 cup water). Make well in the center of dry stuff pour liquid into it. Stir until dough forms, you may add a small amount of water (a little at a time) until proper consistency. Let rest 10 min, covered.

Divide dough in half. Roll out till 1/4 inch thick (not to thin but not to thick). Cut circles and place small amount of filling on half and fold circle in half pressing edges together, sealing good. As you form perogies, place on clean tea towel without them touching to prevent sticking together. Cover with another towel to prevent them from drying out.

Boil about 4 inches of water with 1/4 tsp salt. Drop a few at a time till they float to top, about 4-7 min.

Potato cheese filling:
1 cup mashed potatoes
1/4 to 1/3 cup finely grated cheese (or cottage cheese)
salt and pepper
Combine ingredients & mix gently.

Cottage Cheese filling:
1 cup dry cottage cheese
1 egg beaten
1/2 tsp salt
dash of pepper
1 Tbsp chopped chives (optional)
Combine ingredients & mix thoroughly.

Dessert Filling: (Fill the perogy with one of the following):
1 cup pureed peach preserves
2 cups pitted fresh cherries
1 cup fruit pie filling

Cook as instructed in directions above, or deep fry in oil till golden. Serve dessert perogies with sour cream.