Perohe (or Perogies)
Make mashed potatoes. Add cheese to this, either cheddar or cottage cheese works best. Set aside to cool off. Dough 4 - 5 cups flour 1 beaten egg in a 1 cup measuring cup and fill with water to one cup line 1 tbsp oil in the cup Stir flour and liquid together until you get a stiff, elasticy dough. Add just enough flour to make it "non sticky". Let dough sit for at least one hour. DO NOT OMIT THIS STEP. Roll dough out about 1/8th inch thick. It will sort of pull back together as you roll it out. This is normal. Cut the dough into squares about 3 x 3 inches. Place these squares between clean cotton tea towels to prevent them from getting crusty before you use them. When you are done with rolling out the dough, you are ready to make perohe. Take one square and wet two edges of the square in an L shape. Place one small tsp of the potato mixture in the center of the square and fold the square corner to corner, matching the dry sides with the wet ones. Make sure none of the filling squishes out or your perohe will come apart when you cook them. Replace the finished dumpling under the tea towels. These will freeze well on a cookie sheet or you can cook them fresh. To cook, get salted water boiling hard, stir and drop perohe in one at a time. Keep stirring the whole time as they will sink and stick to the bottom of the pot if you don't. When they float, they are done. Serve with sour cream, fried onions, and bacon bits. Yum. Also excellent leftover and fried with some onions.
Make mashed potatoes. Add cheese to this, either cheddar or cottage cheese works best. Set aside to cool off. Dough 4 - 5 cups flour 1 beaten egg in a 1 cup measuring cup and fill with water to one cup line 1 tbsp oil in the cup Stir flour and liquid together until you get a stiff, elasticy dough. Add just enough flour to make it "non sticky". Let dough sit for at least one hour. DO NOT OMIT THIS STEP. Roll dough out about 1/8th inch thick. It will sort of pull back together as you roll it out. This is normal. Cut the dough into squares about 3 x 3 inches. Place these squares between clean cotton tea towels to prevent them from getting crusty before you use them. When you are done with rolling out the dough, you are ready to make perohe. Take one square and wet two edges of the square in an L shape. Place one small tsp of the potato mixture in the center of the square and fold the square corner to corner, matching the dry sides with the wet ones. Make sure none of the filling squishes out or your perohe will come apart when you cook them. Replace the finished dumpling under the tea towels. These will freeze well on a cookie sheet or you can cook them fresh. To cook, get salted water boiling hard, stir and drop perohe in one at a time. Keep stirring the whole time as they will sink and stick to the bottom of the pot if you don't. When they float, they are done. Serve with sour cream, fried onions, and bacon bits. Yum. Also excellent leftover and fried with some onions.