Ingredients
2 tbsp butter
1 onion, sliced
1 sour cream
DOUGH
3 cup flour, all purpose salt
1 egg water, approx.
4 tsp vegetable oil
FILLING
1 tbsp butter
1/3 cup onion, finely chopped
1 cup potatoes, cold mashed
3/4 cup cheddar cheese, shredded salt pepper
Directions
DOUGH: In bowl, combine flour with salt. Beat together egg, water and
oil; stir into flour mixture to make soft but not sticky dough that
holds together in a ball. If necessary, add 1 Tbsp more water at a
time, being careful not to make dough sticky. Turn out dough onto
lightly floured surface; knead about 10 times or till smooth. Halve
dough, cover with plastic wrap or damp cloth. Let rest for 20
minutes. FILLING: Meanwhile in skillet, heat butter over medium heat,
cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add
mix in potatoes, cheese, salt and pepper. Working with one portion of
the dough at a time, and keeping the remaining dough covered, roll
out on a lightly floured surface to 1/16" thickness. Using 3 inch
round cutter, cut dough into rounds. Place 1 tsp filling on each
round. Lightly moisten edge of one half of dough with water, pinch
edges together to seal and crimp attractively. Place on cloth; cover
with damp cloth to prevent drying out. Repeat with remaining portion
of dough. In large pot of boiling salted water, cook perogies in
batches, for
1 1/2 hr to 2 minutes or till they float to top, stirring gently to
prevent perogies from sticking together or to bottom of pan. With
slotted spoon remove to colander to drain. In large heavy skillet,
melt butter over medium heat, cook onion for about 5 minutes till
golden. Add perogies and toss to coat and warm through. Serve with
sour cream. MAKES ABOUT 30 PEROGIES.
Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1
beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green
onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat,
cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7
to 9 minutes or until moisture has evaporated. Remove from heat; stir
in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and
pepper to taste.
Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted
by Anne MacLellan
Servings: 1 servings
Perogies Recipe brought to you by Recipe Ideas
Categories: Casserole
The History of Recipes
Recipes as a concept can be tracked back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these ancient recipes were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Over the next few centuries, the upper-class families of Europe competed to offer the most extravagent meals, and as a result chefs and their recipes were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes to help cooks of their time. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Perogies recipe.
