PEROGIES

Steps:

• 1. Dough--------------.
• 2. Mix dough ingredients together.
• 3. You may have to add more liquid or flour to make the dough soft and somewhat sticky.
• 4. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
• 5. The dough will be slightly sticky.
• 6. Do not over-knead.
• 7. Place dough in an oiled bowl.
• 8. Cover and let rest for 30 minuets.
• 9. Filling-----------.
• 10. Cook onion in butter.
• 11. Mix with potatoes, and add cheese while the mixture is still hot.
• 12. You may substitute Cheez Whiz for the cheddar.
• 13. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
• 14. Manufacturing------
• 15. Set a large pot of water to boil.
• 16. Form walnut-sized balls of the filling.
• 17. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch
• 18. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
• 19. If the dough has a less-floury side, keep that side up.
• 20. To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
• 21. Melt about 1/2 cup of butter or margarine in microwave
• 22. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
• 23. *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.
• 24. Cook strips in water until they float.
• 25. Repeat draining and drizzling treatment as with perogies.