Perogies
Ingredients
For the dough:
- 3 cups flour
- ½ cup sour cream
- ¼ cup oil
- 1 teaspoon salt
- 1 cup warm water
For the filling:
- 1 tub dry cottage cheese (homemade cottage cheese if you can find it)
- ½ teaspoon salt, pepper to taste
- 1 egg yolk
Instructions
- Mix together and form dough. First freeze the cottage cheese, then mix with the Mixmaster mixer. Beat the cottage cheese for 5 minutes with the Mixmaster to take out the lumps, adding in egg, salt, and pepper. Take the plastic/wax paper from a cereal box and lay it out. This type of paper works best. (Wax paper is okay.) Roll the dough between two sheets of floured paper. Cut circles using an old pineapple can. Put in a bit of filling and close it up. Don’t get any cottage cheese filling in the seam or the perogy might break open. Bring water to a boil. Put the perogies in. When they float, they are done. Eat them right away. If not eaten right away, add butter or oil so they don’t stick together. You can make a rhubarb sauce to go on top or whatever you want. For the rhubarb sauce: Cut up rhubarb and cook with a bit of sugar.
