Ukrainian Perogies, for Beginners

== Description ==
Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the intructions are just very descript. 
=== Ingredients ===
Dough 
* 2 cups flour 
* 1/2 cup milk, warm 
* 1/2 cup potatoes, well mashed 
* 1 teaspoon salt 
* 1 tablespoon vegetable oil 
Filling 
* 1/2 cup chopped onions 
* 1/4 cup butter 
* 2-3 cooked potatoes, mashed 
* 1 cup grated Cheddar Cheese 
Alternate Filling 
* 2-3 cups cottage cheese, drained (or use dry curd) 
* 1/3 cup fresh dill, chopped 
* 1 egg 
 salt and pepper (taste before adding egg!) 
== Directions ==
* ---------Dough--------------. 
* Mix dough ingredients together. 
* You may have to add more liquid or flour to make the dough soft and somewhat sticky. 
* Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. 
* The dough will be slightly sticky. 
* Do not over-knead. 
* Place dough in an oiled bowl. 
* Cover and let rest for 30 minuets. 
* --------------Filling----------- 
* Cook Onion in butter. 
* Mix with potatoes, and add Cheese while the mixture is still hot. 
* You may substitute Cheez Whiz for the Cheddar. 
* Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together. 
* -----------Manufacturing-------- 
* Set a large pot of water to boil. 
* Form walnut-sized balls of the filling. 
* Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch). 
* You will probably need to add flour as you roll. 
* Cut out circles approxamitely 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball. 
* Place filling ball in center of dough circle. 
* If the dough has a less-floury side, keep that side up. 
* Fold dough over ball, and pinch edges to form a half circle. 
* To prevent perogies with"horns", I pinch at the top ("90degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark. 
* You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth. 
* Place several perogies in boiling water. 
* Stir once, gently with a slotted spoon. 
* Perogies are done when they float for a minute (this will take 2–3 minutes). 
* Melt about 1/2 cup of butter or margarine in microwave. 
* Rescue and drain the perogies with the slotted spoon. 
* Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter. 
* Cook, drain, and drizzle the other perogies in the same manner. 
* Platzkies(pronounced"plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before. 
* Add minimal flour, and handle dough as little as possible. 
* Try to keep edges even. 
* Cut dough with a knife into strips about 8 cm (3 inches) wide. 
* Cut each strip into several triangles and/or squares. 
* Cook strips in water until they float. 
* Repeat draining and drizzling treatment as with perogies. 
=== Other Links ===
== See also ==
Category:Cheddar Recipes
Category:Cheese Recipes
Category:Cottage cheese Recipes
Category:Czech Recipes
Category:Czech Vegetarian
Category:Dill Recipes
Category:Potato Recipes
Category:Recipes that need photos
Category:Vegetarian Recipes