Plump Perogies

Name: Plump Perogies
Ingredients: 2 tbsp (25 mL) butter; 1 onion, sliced; sour_cream; Dough:; 3 cups (750 mL) all-purpose flour; 1-1/2 tsp (7 mL) salt; 1 egg; 3/4 cup (175 mL) (approx) water; 4 tsp (20 mL) vegetable oil; Filling:; 1 tbsp (15 mL) butter; 1/3 cup (75 mL) finely chopped onion; 1 cup (250 mL) cold mashed potatoes; 3/4 cup (175 mL) shredded cheddar cheese; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) pepper

16 ingredients

1 steps

Ingredients

2 tbsp (25 mL) butter
1 onion, sliced
sour_cream
Dough:
3 cups (750 mL) all-purpose flour
1-1/2 tsp (7 mL) salt
1 egg
3/4 cup (175 mL) (approx) water
4 tsp (20 mL) vegetable oil
Filling:
1 tbsp (15 mL) butter
1/3 cup (75 mL) finely chopped onion
1 cup (250 mL) cold mashed potatoes
3/4 cup (175 mL) shredded cheddar cheese
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

Directions

1

{"0":"Dough: In bowl, combine flour + salt. Beat together egg, water + oil; stir into flour mixture to make soft but not sticky dough that holds together in ball. If necessary, add 1 tbsp water at a time, being careful not to make dough sticky.","2":"Turn out dough onto lightly floured surface; knead about 10 times or just until smooth. Halve dough; cover with plastic wrap or damp cloth. Let rest for 20 mins.","4":"Filling: Meanwhile, in skillet, heat butter over medium heat; cook onion for 3 - 5 minutes or until tender. Transfer to bowl and mix in potatoes, cheese, salt and pepper.","6":"Working with one portion of dough at a time and keeping remaining dough covered, roll out on lightly floured surface to about 1\/16-inch (1.5 mm) thickness. Using 3-inch (8 cm) round cutter, cut dough into rounds.","8":"Place 1 tsp (5 mL) filling on each round. Lightly moisten edge of one half of dough with water; pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough.","10":"In large pot of boiling salted water, cook perogies, in batches, for 1.5 - 2 minutes or until they float to top, stirring gently to prevent perogies from sticking together or to bottom of pot. With slotted spoon, remove to colander to drain.","12":"In large heavy skillet, melt butter over medium heat; cook onion for about 5 minutes or until golden. Add perogies and toss to coat and warm through. Serve with sour cream.","14":"Filling Variations:","15":"Cottage Cheese: Combine 1 cup (250 mL) pressed cottage cheese, 1 beaten egg, 1\/2 tsp (2 mL) salt, 1\/4 tsp (1 mL) pepper and 1 tbsp (15 mL) chopped green onion.","17":"Freeze uncooked perogies on baking sheets, then pack them in freezer bags and freeze for up to 1 month. Do not thaw them before cooking."}