Ukrainian Perogies, for Beginners

Description
Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the intructions are just very descript.

Ingredients
Dough


 * 2 cups flour
 * 1/2 cup milk, warm
 * 1/2 cup potatoes, well mashed
 * 1 teaspoon salt
 * 1 tablespoon vegetable oil

Filling


 * 1/2 cup chopped onions
 * 1/4 cup butter
 * 2-3 cooked potatoes, mashed
 * 1 cup grated Cheddar Cheese

Alternate Filling

salt and pepper (taste before adding egg!)
 * 2-3 cups cottage cheese, drained (or use dry curd)
 * 1/3 cup fresh dill, chopped
 * 1 egg

Directions

 * -Dough--.
 * Mix dough ingredients together.
 * You may have to add more liquid or flour to make the dough soft and somewhat sticky.
 * Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
 * The dough will be slightly sticky.
 * Do not over-knead.
 * Place dough in an oiled bowl.
 * Cover and let rest for 30 minuets.
 * --Filling---
 * Cook Onion in butter.
 * Mix with potatoes, and add Cheese while the mixture is still hot.
 * You may substitute Cheez Whiz for the Cheddar.
 * Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
 * ---Manufacturing
 * Set a large pot of water to boil.
 * Form walnut-sized balls of the filling.
 * Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
 * You will probably need to add flour as you roll.
 * Cut out circles approxamitely 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
 * Place filling ball in center of dough circle.
 * If the dough has a less-floury side, keep that side up.
 * Fold dough over ball, and pinch edges to form a half circle.
 * To prevent perogies with"horns", I pinch at the top ("90degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
 * You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
 * Place several perogies in boiling water.
 * Stir once, gently with a slotted spoon.
 * Perogies are done when they float for a minute (this will take 2–3 minutes).
 * Melt about 1/2 cup of butter or margarine in microwave.
 * Rescue and drain the perogies with the slotted spoon.
 * Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
 * Cook, drain, and drizzle the other perogies in the same manner.
 * Platzkies(pronounced"plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
 * Add minimal flour, and handle dough as little as possible.
 * Try to keep edges even.
 * Cut dough with a knife into strips about 8 cm (3 inches) wide.
 * Cut each strip into several triangles and/or squares.
 * Cook strips in water until they float.
 * Repeat draining and drizzling treatment as with perogies.