the recipe I used for the perogies was the class recipe which my family really liked it and wants me too make it again. I learnt from making this is that if you stretch the dough to thin and then pull the dough over the potato it will tear and it will fill up with water when cooking I also learnt that adding to much potato would make the seam crack open the potato would fall out. the perogies also stuck to the bottom of the pan if it was to hot are  there wasn’t enough butter on the pan. I made a few changes to the recipe I cooked the perogies with onions and some sausage which turned out really well and is a good addition to the dish I also took the option because we had sour cream around to add it to the potatoes instead of milk and it also turned out well. so I think I would definitely make this meal again if I was asked too are maybe just for fun. I also found that you well end up with some small and some large perogies mattering how big you cut the six pieces of dough and the bigger strips can make more like seven perogies and the small ones make more like five if you want more normal sixed perogies. I also made this recipe tripled because I had too fed my family it for dinner and its easy to make larger.

dough

250 ml flour

1 ml salt

1 large egg yolk

5 ml vegetable oil

60-85 ml hot water

cheese filling

1 medium potato peeled and cut into chunks

7 ml milk

125 ml shredded cheese

salt and pepper to taste

DOUGH

1. SIFT the dry ingredients together in a bowl.

2. Make a well in the center. Add egg yolk and oil into the well.

3. Using the tips of your fingers, stir in a circular motion, working from the middle of the flour mixture out.

4. Add water a little at a time and continue stirring, until the dough begins to hold together and is just slightly sticky.

5. Put into a ball and add in any bits that stick to the counter.

6. Knead the dough, adding a little bit more water if necessary. Knead approximately 25 times, until soft and elastic.

7. Wrap dough in plastic wrap and chill for approx. 1 hour or overnight. **in class, we’ll probably only chill the dough ½ an hour.

FILLING

1. Peel and chop the potato. Place in a pot filled half way with water and 5 mL of salt, and put on stovetop to boil. Cook until soft.

2. Use a colander to drain the potatoes and place in a glass bowl

3. Add milk/sour cream/yogurt. Mash potatoes.

4. Stir in shredded cheese, season with salt and pepper

5. Place in fridge or freezer to cool for about 10 minutes.

ASSEMBLY

1. Divide dough into 2 pieces, Roll into logs approx. 1 inch in diameter.

2. Slice each log into pieces 1 inch wide (each log should yield about 6 chunks)

3. Dust each piece lightly with flour. Using hands, shape each piece into a round disc, then pull gently to make the disc thinner, taking care not to rip or pull too thin.

4. Place a rounded tsp. of filling into the centre.

5. Using your fingers, wet the edges of the disc, then pull one side over the filling to create a half-moon shape.

6. Pinch the edges together carefully but tightly (you can use a your fingers or a fork to crimp the edges)

7. Place on a baking sheet lined with parchment paper.

COOKING THE PEROGIES

1. Bring a pot of salted water to a rolling boil.

2. Add perogies one at a time, taking care not to overcrowd the pot. Reduce heat to a gentle boil

3. Cook uncovered for approx. 4-5 minutes, stirring occasionally.

4. At the same time, in a large frying pan, melt about 25 mL of butter or margarine

5. Once the perogies have boiled, remove one by one with a slotted spoon and gently place in the pan.

6. Fry perogies until golden brown, taking care to scrape under each perogy to ensure it doesn’t stick to the bottom of the pan.