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Perogies (5) - Cooking

potatoes

36 perogies
2 tablespoons butter
1 medium onion; thinly sliced
sour cream

In large pot of boiling water, cook perogies, in batches and stirring to prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes for frozen, or until perogies float to the top. With slotted spoon, transfer to colander to drain. Meanwhile in large heavy skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until golden. In batches, add perogies and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 4 to 5 servings

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