Perogies

Nearly every culture has a version of this tasty dumpling. Here is our family's version, adopted from my husband's grandmother. She never measured, but when she was making these, I managed to write down approximate amounts. These are pretty darn good!

Prepare the following:

• 4 cups flour
• 2 eggs
• 1 cup water
• 1/4 vegetable oil

Mix together and knead. Shape into a ball and let rest for 1/2 hour.

Form dough into a long roll and cut into 1 inch circles. Roll each disc flat. Use flour to eliminate sticking to counter. Fill as desired (see below), seal well by pinching edges together and boil for 2-3 minutes in salted water. Yields about 30. Dough can be wrapped in plastic wrap and refrigerated before hand. (When making the perogies, lay them out on a floured cookie sheet and cover them as you go with a dish towel so they won't dry out while you make the rest)

Here is a filling option:

• 2 cups dry curd cottage cheese
• 1 egg, beaten
  
• salt & pepper to taste
• 2 cups cooked, mashed cold potato
• 1 medium onion, chopped and sauteed

Mix and refrigerate until needed.

A tasty way to serve these is with fried bacon and onions. Have plenty of sour cream and black pepper on the side. Yummy with pork loin or sausage, and sauerkraut.

You could also use sauerkraut as a filling. If using a canned version, be sure to drain it and rinse. Squeeze the sauerkraut dry, and put in a fry pan to stir fry the extra moisture away. Cool and fill the dough as above, pinching to seal the edges carefully.