Prep 15 mins
Cook 1 hr
I got this from our Nova Scotian news channel ATV from MairiAnna and her Father. These Perogies are very delicious
- 1 tablespoon grated onion
- 2 tablespoons butter
- 4 -6 medium potatoes
- 1 cup grated cheddar cheese
- salt and pepper
- 2 cups flour
- 1 teaspoon salt
- 1 egg
- 1⁄2 cup water
- 1⁄2 cup cold mashed potatoes
- 1 tablespoon butter, melted
- Potato Filling.
- Cook the onion in 2 Tbsp butter until tender.
- Add onions and cheese to hot cooked potatoes and mash thoroughly.
- Season to taste with salt and pepper. Set aside and let cool to room temperature before using.
- Mix 2 cups flour and salt in a deep bowl.
- Add egg, mashed potatoes, 1 Tbsp melted butter and enough water to make medium soft dough.
- Knead on floured board until smooth.
- Divide dough into two parts - Cover and let stand for at least ten minutes.
- Roll dough thin on floured board.
- Cut dough into 2-1/2 inch squares.
- Place a spoonful of filling on each square - fold over to form triangle.
- Press edges together with fingers.
- Place pyrohy on floured board and cover with tea towel to prevent drying.
- Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
- Stir gently with wooden spoon to separate and prevent from sticking to bottom of pot.
- Continue to cook for 3 - 4 minutes. Pyrohy is ready when it begins to float or is well puffed.
- Remove with perforated spoon to colander and drain thoroughly.
- Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter.
- Serve with sour cream and/or chopped crisp bacon. Enjoy!
- Perogies can be frozen once cooked and cooled. To eat, defrost and pan fry in butter till browned on either side.
Simply, like Grandma used to make!!! Thank you, Perfect!