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Title: Eastern European Perogies
Yield: 1 Servings

Ingredients

      6 c  flour
     10 oz sour cream
      4    eggs
  1 1/2 tb salt
  1 1/2 tb baking powder
      1    filling:
  2 1/2 lb potatoes, cooked; mashed
    3/4 lb cheddar cheese; grated
    1/2    melted butter
      5    eggs; (reserve 1 egg white
      1    to fry perogies:
      1    stick butter
      1 c  chopped onions

Instructions

FOR FILLING: Combine mashed potatoes, grated cheese, melted
butter and 4 eggs. Separate remaining egg and put yolk into the
filling, the white into a small bowl and set aside. An empty soup
can may be used to make circles out of rolled dough. Egg white is
used to seal filling inside dough circles. FOR DOUGH: Combine
ingredients for dough, adding a sprinkling of water if necessary.
Roll out dough, press out circles. Brush egg white all around inner
edge of circles. Put 1 tablespoon filling in center; top with another
circle and press with fork to seal edges together.* Prepare to cook
perogies. Put water into deep pot and bring to boil. Drop perogies
into water a few at a time. They will sink to the bottom and when
they float to the surface, remove and drain. Repeat until all
perogies are cooked. In heavy skillet melt butter and add onions.
Cook onion until transparent; add perogies and fry golden. Serve hot
with onion. *Prepare to freeze: dust with flour, put on cookie sheet
and freeze. When ready to use, put frozen perogie in boiling water
and proceed as above.

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