PEROGIES (CANADIAN)

      Title: PEROGIES (CANADIAN)
  Categories: Cheese
       Yield: 1 Servings
  
       2 tb Butter
       1    Onion; sliced
            Sour cream
 
 MMMMM---------------------------DOUGH--------------------------------
       3 c  Flour;all purpose
   1 1/2 ts -salt
       1    Egg
     3/4 c  -water, approx.
       4 ts Vegetable oil
 
 MMMMM--------------------------FILLING-------------------------------
       1 tb Butter
     1/3 c  Onion; finely chopped
       1 c  Potatoes; cold mashed
     3/4 c  Cheddar cheese; shredded
     1/2 ts -salt
     1/4 ts -pepper
  
   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 diugh 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 ater, 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
   preve 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_
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