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PEROGIES WITH POTATOE-CHEES FILLING

List of Ingredients




Once you get the knack of filling these delightful packages, try other fillings such as sauerkraut, steamed broccoli with a little fat free cheddar cheese or your own left overs. Play it by ear but remember fat free or ultra low fat is where you want to be.

DOUGH
4 cups of flour
1 tsp salt
3 egg whites
¾ - 1 cup water.

FILLING
3 cups of hot mashed potatoes
1 tblsp of fat free milk
¼ cup of fat free cheddar cheese
Salt and pepper to taste
4 cups of water
1 cup onions, chopped
2 cups of fat free yogurt cheese
½ tsp paprika


Recipe



To make the dough, mix flour and slat in a large bowl, making a well in the center. Blend in egg whited with ¾ cup water and add to flour. Work lightly with hands to form a firm, non-sticky dough. If necessary, use more water. With a rolling pin, roll the dough to a ½ thickness on a floured board. Cut into 3-inch circles. Store in refrigerator with waxed paper between circles. To make filling: blend potatoes, milk cheese and chives. Salt and pepper to taste. Remove dough from the refrigerator and place 1 table’s mixture onto the bottom half of each circle. Fold over to form a semi-circle, then crimp edges with a fork to seal. In a large frying pan,) non-stick) Add perogies and onions, a few at a time, and lightly brown.
To Serve: Place 4 perogies on a warmed plate topped with 1/3-cup yogurt cheese and a dusting of paprika.