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Potato And Cheese Perogies > St. Nicholas Russian Orthodo

cheese, dumplings, russian

1 egg beaten
3 1/4 cup flour
1 salt
1/2 cup water
1 potato & cheese filling:
4 large potatoes
1/4 cup cheese (longhorn, cheddar or
1 muenster)
1 tablespoon butter
1 salt to taste

Mix egg with flour,(I would make a little well in the flour as if you were making pasta dough). Add a dash of salt and as much water as required to knead a smooth, loose dough. Roll as thin as possible on a floured surface (this is very important as a thick dough makes for tough, ugly pirogis. Next, you cut out from this large sheet of noodle-like dough several 3 inch squares or circles and fill them as you would ravioli. Potato & Cheese Filling: Cook peeled, chopped potatoes and mash. Add remaining ingredients. Mix well & cool. Drop several pirogis into salted boiling water and cook about 5 - 7 minutes. They are often served with melted butter and well fried onions, and sour cream. from the St. Nicholas Russian Orthodox Church Cookbook.

Yield: 1 servings

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