Perogies

[peewee_RotA]

Ingredients:
2 & 1/2 c. Flour
1 Egg
1/2 tsp. salt
3/4 c. warm water (optionally replaced with 3/4 c. sour cream and 2 Tbsp melted butter)
Mashed Potatoes (instant or home made)

Mix flour, egg, salt, and water until dough is able to be kneaded. Knead dough for about 2 minutes and shape into 1/8th inch thick 3 inch diameter circles. This can be done with a rolling pin and circular cookie cutter or by rolling the dough into quarter sized balls, which are then stretched and flattened by hand into 3 inch circles.

Prepare potatoes and dab about a teaspoon of potatoes into the center of each circle of dough. Fold the dough over the potatoes until both ends touch. Pinch the edges of the dough together to seal every hole.

Boil the perogies in a large pot until they float to the top. Boil an additional 10 minutes. Some perogies may burst. The potatoes should dissolve into the water and will in fact add flavor to the remaining intact perogies, so don't frett if you lose one or two while boiling. Remember that the dough expands as it absorbs the water, so your perogies will expand to about an additional 1/4th to 1/2 of it's original size.

After the perogies finish boiling, strain and let cool. You can serve the boiled perogies with butter sauce, or fry in a skillet with butter and onions until golden brown. Perogies can be a side dish or main dish. If you are outside of the greater Pittsburgh area and reading this, I assure you that this food really truely exists. I'm not making it up!