Potato and cheese Perogies

This is a typical dish from Eastern Europe particularly a favourite in Jewish, Polish and Russian cooking there are simple ways to make it that this is well worth the effort if you make these if you like them please take a photo znd put together with the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

Potato and Cheese Filling
1 tablespoongrated onion
2 tbspbutter
2 cupscold mashed potatoes
1 cupcottage cheese or more is required
to tasteSalt and pepper
For the Perogies
During 1/2 cups of all-purpose flour
1/2 teaspoonssalt
1egg
2 teaspoonsoil
1/4 cupwarm water

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Steps

1

Potato and Cheese Filling-cook the onion in butter until tender
2

Combine this with the potatoes and cheese
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Season to taste with salt and pepper
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Note: vary all the proportions and ingredients in this recipe to suit your taste it is after all a home-made dish recipe
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For the Pierogie: mix the flour with the salt in a deep bowl, then add the egg, oil and water to make a medium soft dough
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Knead on a floured board until the dough is smooth
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Be careful: don't knead too much or you will make the dough to tough
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Divide the dough into 2 parts
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Cover and let stand for at least 10 minutes
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Prepare the filling
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The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board, then cut rounds the large biscuit cutter, or as most old-world grandmothers did 2with the open end of a glass
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Put a round in the palm of your hand and place a spoonful of filling, fold over to form a half-circle and press the edges together with the fingers, make sure the edges are free of filling. If you wish you can flute the edges but make sure they are sealed well to prevent the filling from drying out
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Drop a few perogies into a large quantity of rapidly boiling salted water, but don't try to cook too many at the time. Stir very carefully so not to break them
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Remove and allow to cool, the cooling time will depend on the size of the perogies and the thickness of the dough and the filling.
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Remove them with a perforated spoon to a colander and drain thoroughly
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Place in a deep dish, sprinkle generously with the melted butter prevent them from sticking. Cover and keep them hot to a covered bowl
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Serve in a large dish without piling or crowding. Top them with melted butter-chopped onions lightly browned in butter
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REHEATING: One of the great things about making perogies, they can be made in large quantities, refrigerated, frozen and reheated without any quality loss
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Many people actually prefer reheated perogies to the freshly boiled
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To reheat: you can either pan-fry perogies in butter until they are light in colour OR heat the perogies on the top of a double boiler in the oven until they are hot and plump OR deep fry them