1. Bring a Pot of Salted Water to a Boil. Peel Potato

PLUMP PEROGIES YIELD: 18-20 Comfort food that warms the soul as well as the body, they may be known as perogies, pyrohy, or varenyky. Whatever name they may be called, these specialities of the Ukraine are loved in almost any culture.

Dough: 1½ c. 375 mL Flour 1 tsp. 5 mL Salt ½ 0.5 Egg 1/3 c. 75 mL Water (approx.) 2 tsp. 10 mL Vegetable oil Filling: ½ Tbsp. 7 mL Butter or margarine 3 Tbsp. 45 mL Finely chopped onion 1 1 Potato 1/3 c. 75 mL Shredded cheddar cheese Pinch f.g. Each salt and pepper Serving: 1 Tbsp. 15 mL Butter or margarine ½ 0.5 Onion, sliced ¼ c. 50 mL Sour cream

Day 1: 1. Bring a pot of salted water to a boil. Peel potato. 2. Cut potato in quarters. Add to boiling water and cook until fork-tender. Drain water. Mash potato and allow to cool. 3. In a large bowl, combine flour with salt. 4. In a small bowl, beat together egg, water and oil. Gradually add to flour mixture and toss with a fork to make a soft dough that is not too sticky. If necessary, add water 1 Tbsp. (15 mL) at a time, making sure that dough does not become sticky. 5. Turn out dough onto a lightly floured surface; knead 10 times, or just until smooth. 6. Half dough; cover with damp towel. Let rest for 20 minutes. 7. While dough is resting, prepare filling. In a frypan, heat butter until foamy. Add onion and cook for 3-5 minutes, or until tender and translucent. 8. Transfer to a bowl and mix in cooled potatoes, cheese, salt, and pepper. 9. Working with one portion of dough at a time, and keeping the other portion covered, roll out on lightly floured surface to about 1/16” (1.5 mm) thickness). Cut dough into rounds using a cutter. 10. Place 1 tsp. (5 mL) of filling onto each round. Lightly moisten edge of one half of dough with water; pinch edges together to seal and crimp attractively.

11. Place finished perogies on a cloth; cover with a damp cloth to prevent drying out. Repeat with remaining dough and filling. 12. Freeze perogies in a single layer on a baking sheet, then pack in freezer bags and freeze for up to one month (perogies may also be cooked immediately.) Day 2: 1. Bring a large pot of salted water to a boil. 2. Add perogies (do not thaw if frozen) in batches and cook for 1½ to 2 minutes, or until they float to the top. Gently stir with a slotted spoon to prevent perogies from sticking to pot. Remove to a colander to drain. Repeat with remaining perogies 3. Heat butter in a large frypan. Cook onion for 3-5 minutes. Add perogies and toss to coat and warm through. Serve warm with sour cream.

SOURCE: Canadian Living, Jan ‘90