My Baba's Pyrohy (Perogies)

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Title: My Baba's Pyrohy (Perogies)
Categories: Side dish, Vegetables
Yield: Lots (6 dozen or so)

1 1/2 c Water
3 tb Cooking oil
1 ea Egg
4 1/2 c Flour
1 1/2 ts Salt
1/4 ts Pepper
1 ea Medium onion, chopped
1/4 c Butter
3 c Potatoes, mashed
1 c Cheddar Cheese (old), grated
8 c Water, boiling

Dough:

Combine water, egg, oil and blend well. Add flour and 1 tsp of the salt.
Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.

Potato Filling:

Combine (slightly cooled) mashed potatoes and grated cheddar in
a bowl. Saute onions in butter and add to mashed potatoes. Add in
the remaining salt (1/2 tsp) and pepper to taste.

Take small pieces of the dough and roll it out until it is very thin
(1/8" or so). Take a coffee mug (or round container of your choice)
and cut our a circular shape.

Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture . Fold
the circle in half and seal edges by pinching them together. This should
leave you with a half moon shape.

When you have completed sealing the pyrohy, it should be laid between
two clean towels (this prevents it from drying out). Once you have
made all of the pyrohy possible (when either your dough or potato runs out),
set a pot of water to boil.

In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole dish
and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.

Now they're ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives
or fried onions and little pieces of bacon (shkvarky--optional).

The next day, you may find that frying the pyrohy give you an even more
pleasant taste!

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