Perogies

ingredients

For the dough:
2 eggs
1 tsp. salt
1 cup cold water
3 cups all-purpose flour

For the filling:
6 potatoes, peeled and coarsely chopped
2 medium yellow cooking onions, minced (I ran mine through the food processor)
2 Tbsp. butter
2 cups cottage cheese (Variation: substitute an equal amount of grated cheddar cheese)
Salt and freshly ground pepper, to taste

Garnish (optional):
2-3 Tbsp. butter
Sour Cream
Minced green onion or sauteed sliced
Crispy bacon bits

method

Make the dough: In a medium bowl, beat the eggs. Whisk in the salt and water. Beat in the flour to make a stiff dough. Turn out onto a floured surface and knead until smooth, about 5 minutes. Add more flour as necessary. (I had to knead in about a 1/3 cup more before the dough was no longer sticky). Cover in plastic wrap and let dough rest while making the filling.

Make the filling: Cook the potatoes in boiling, salted water until tender. Drain and mash. In a small skillet, cook the onions in the butter until browned. Meanwhile, rinse the cottage cheese in a strainer under cold water, then place the strainer over a bowl and let drain thoroughly. Stir the onions and cheese into the mashed potatoes. Season to taste with salt and pepper.

Roll out dough as thinly as possible on a floured surface (to about about 1/16-inch). Cut into 3 or 4-inch circles with a floured cutter (or glass or cleaned food tin). Spoon a small mound (about 1-2 tsp.) of filling into the centre of the cut circles, fold in half and seal edges with a fork, or twist and crimp edges. Lay on a floured baking sheet and cover with a damp towel while continuing. Repeat until all dough is used. (Can be frozen at this point, if desired).

Meanwhile, bring a pot of salted water to a boil. Reduce heat to medium-high and cook 6-8 perogies at a time, stirring occasionally, until they float to the surface, about 2 - 4 minutes (longer if frozen). Remove with a slotted spoon to a baking sheet. When all are boiled, brush with a little bit of melted butter. (Can be refrigerated at this point up to 8 hours or can be frozen by placing the baking sheet into the freezer for 30 minutes and then transferring perogies to a freezer bag.)

To serve, melt the remaining butter in a skillet and fry the perogies until golden brown. Serve warm with sour cream, bacon bits, sauteed onions and/or minced green onion.

Tips:
This is one of those projects that is probably easier if done with a "helper", if you can find a volunteer :) If not, consider making the filling the night before to cut down on the number of steps on cooking day.

If you have a pasta roller, you can roll this dough through it. I used my Kitchen Aid pasta roller to setting 3, then cut the circles out. You can also form walnut-sized pieces of dough, flatten between your palms and then pass through the pasta roller individually. In both cases, generously flouring the pieces will make your (rolling) life easier.

Adapted from Anita Stewart's Canada