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1
Dough:.
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Put the water, milk and egg in a large bowl.
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3
Add the flour to the bowl slowly.
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Mix well.
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5
Knead on a board until dough is smooth and elastic.
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6
Cover and leave in warm place for about an hour or two.
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7
Roll out like for a pie crust.
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8
*A pasta roller/machine is good for this!
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9
- this dough is very elastic-y, so any help is welcome!
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10
:)
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Filling:.
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Use your largest saucepan and fill it with cubed potatoes it will be enough for the dough, and boil until a fork will go through -- just as if you were making mashed potatoes.
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13
Drain potatoes when done.
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14
Fry onions in butter until translucent.
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15
Cut the cheese into cubes or shred it and add it to the drained potatoes.
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16
Add fried onions and mash it all together!
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17
I throw it all in my Kitchen Aid mixer and mix it that way.
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18
Assembly:.
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Cut into 2 inch circles, a glass works well if you don't have a cookie cutter.
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20
Place a teaspoon of filling on each one.
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21
Fold the dough in half, then pinch the edges together to form a ridge, thus sealing the filling inches
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22
Cover the waiting dough with a tea towel, and the finished perogies with one also, to prevent them from drying out.
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23
Cooking:.
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Drop into salted boiling water and stir with a wooden spoon to prevent them from sticking to the bottom of the pot.
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Boil 4-5 minutes, strain in a colander--rinse once in cold water, then drain.
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Serve hot, with sour cream.
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May also be served with some lightly fried onions.
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28
At this point, if you wish, you also fry the perogies in a little butter until golden brown.
