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1
Potato Filling.
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2
Cook the onion in 2 Tbsp butter until tender.
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3
Add onions and cheese to hot cooked potatoes and mash thoroughly.
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4
Season to taste with salt and pepper. Set aside and let cool to room temperature before using.
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5
Dough.
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6
Mix 2 cups flour and salt in a deep bowl.
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7
Add egg, mashed potatoes, 1 Tbsp melted butter and enough water to make medium soft dough.
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8
Knead on floured board until smooth.
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9
Divide dough into two parts - Cover and let stand for at least ten minutes.
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10
Roll dough thin on floured board.
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11
Cut dough into 2-1/2 inch squares.
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12
Place a spoonful of filling on each square - fold over to form triangle.
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13
Press edges together with fingers.
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14
Place pyrohy on floured board and cover with tea towel to prevent drying.
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15
Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
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16
Stir gently with wooden spoon to separate and prevent from sticking to bottom of pot.
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17
Continue to cook for 3 - 4 minutes. Pyrohy is ready when it begins to float or is well puffed.
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18
Remove with perforated spoon to colander and drain thoroughly.
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19
Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter.
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20
Serve with sour cream and/or chopped crisp bacon. Enjoy!
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21
Perogies can be frozen once cooked and cooled. To eat, defrost and pan fry in butter till browned on either side.
