What's For Dinner Wednesday!

Welcome Back to "What's For Dinner Wednesday!" Tonight I have decided to do something I haven't done in a long time. I have been thinking about it, and Husband/Daddy mentioned it a little while ago because he wanted me to make it.. so I Will surprise him tonight and make it.

 Homemade Cheese and Potato Perogies

First you need to make the Perogy Dough....

Stuff Ya Need:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 egg
• 3/4 cup water
• 2 tbsp vegetable oil

3cups(750 mL) 1 tsp salt 1tsp(5 mL) 1 egg 1eggs3/4 cup water , (approx)3/4cup(175 mL) 2 tbsp vegetable oil 2tbsp(25 mL)

Do This:

1. In bowl, whisk flour and salt together.
2. Whisk together egg, water and oil; stir into flour mixture, add up to 2 tbsp more water if needed to make soft but not sticky dough.
3. Turn out onto a lightly floured surface; knead until smooth, about 10 times. Halve the dough; cover with plastic wrap or a damp towel and let rest for about 20 minutes.

Then Move Onto the filling... and actual cooking of said recipe:

More Stuff Ya Need:

• 2 tbsp butter
• 1 onion, sliced
• The Perogy dough you just made

Filling:

• 1 lb russet potatoes, peeled and cubed
• 2 tbsp butter
• 1/3 cup finely chopped onion
• 1/2 cup shredded Cheddar cheese
• 1/4 tsp salt
• 1/4 tsp pepper

2 tbsp butter 2tbsp(25 mL) 1 onion , sliced1onions 1 lb russet potatoes , peeled and cubed1lb(454 g) russet potato2 tbsp butter 2tbsp(25 mL) 1/3 cup finely chopped onion 1/3cup(75 mL) 1/2 cup shredded Cheddar cheese 1/2cup(125 mL) 1/4 tsp salt 1/4tsp(1 mL) 1/4 tsp pepper 1/4tsp(1 mL)

Now, Do this:

1. Filling: In a large pot of boiling salted water, cook the potatoes until they are tender, which usually takes about 15 minutes. Then drain and transfer them to a large bowl. Make sure to Mash them well.
2. In a saucepan, melt the butter over medium heat; cook the onion until its golden and tender, which takes about 5 minutes. Add mixture to the potatoes. Stir in the cheese, salt and pepper. Then Set aside.
3. Working with 1 portion of dough at a time and keeping the remainder covered, roll it out on lightly floured surface to 1/4-inch thickness.
4. Using a 3-inch  round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten the edge of half of the round with water; fold over filling and pinch the edges together to seal it.
5. Place perogies on flour-dusted cloth; and cover with tea towel. Repeat this process with remaining dough and filling, rerolling scraps, to make about 36 perogies.
6. In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, takes about 5 minutes.
7. With a slotted spoon, remove them  to colander to drain.
8. In a skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Then, Add perogies; cook them until golden.

Now, you are done! I usually do up some bacon and cut it into little pieces. Portion some sour cream and grate a small amount of cheddar cheese for the top. I will be serving this with a garden salad with Balsamic dressing. Enjoy!