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Title: Eastern European Perogies
Yield: 1 Servings

Ingredients

      1    no ingredients

Instructions

6 cup Flour
10 oz Sour cream
4 Eggs
1 1/2 Tbsp Salt
1 1/2 Tbsp Baking powder
Filling:
2 1/2 lb Potatoes, cooked; mashed
3/4 lb Cheddar cheese; grated
1/2 Melted butter
5 Eggs; (reserve 1 egg white
To fry perogies:
1 Stick butter
1 cup Chopped onions

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. Dropperogies into water a few at a
time.
They will sink to the bottom and when theyfloat 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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