Plump Perogies - butter

Method

• Dough: In bowl, combine flour + salt. Beat together egg, water + oil; stir into flour mixture to make soft but not sticky dough that holds together in ball. If necessary, add 1 tbsp water at a time, being careful not to make dough sticky.
• Turn out dough onto lightly floured surface; knead about 10 times or just until smooth. Halve dough; cover with plastic wrap or damp cloth. Let rest for 20 mins.
• Filling: Meanwhile, in skillet, heat butter over medium heat; cook onion for 3 - 5 minutes or until tender. Transfer to bowl and mix in potatoes, cheese, salt and pepper.
• Working with one portion of dough at a time and keeping remaining dough covered, roll out on lightly floured surface to about 1/16-inch (1.5 mm) thickness. Using 3-inch (8 cm) round cutter, cut dough into rounds.
• Place 1 tsp (5 mL) filling on each round. Lightly moisten edge of one half of dough with water; 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 1.5 - 2 minutes or until they float to top, stirring gently to prevent perogies from sticking together or to bottom of pot. With slotted spoon, remove to colander to drain.
• In large heavy skillet, melt butter over medium heat; cook onion for about 5 minutes or until golden. Add perogies and toss to coat and warm through. Serve with sour cream.
• Filling Variations:
• Cottage Cheese: Combine 1 cup (250 mL) pressed cottage cheese, 1 beaten egg, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) pepper and 1 tbsp (15 mL) chopped green onion.
• Freeze uncooked perogies on baking sheets, then pack them in freezer bags and freeze for up to 1 month. Do not thaw them before cooking.