The Best Perogies

From Stewart, Anita: Anita Stewart’s Canada, Harper Collins, Toronto, 2008.

Dough

2 eggs

5 ml (1 tsp) salt

250 ml (1 cup) cold water

750 ml (3 cups) all purpose flour

Filling

6 potatoes, peeled and coarsely chopped

2 onions, minced

30 ml (2 tbsp) butter

500 ml (2 cups) cottage cheese salt and freshly ground pepper Garnish

30-45 ml (2–3 tbsp) butter sour cream minced green onion (optional) crisp bacon bits (optional)

In a medium bowl, beat the eggs; whisk in salt and water. Beat in flour to make a stiff dough. Turn out onto a floured surface and knead until smooth, 5–6 minutes. Cover and let rest while making the filling.

Cook the potatoes in boiling water until tender. Drain and mash. In a small skillet, cook the onions in the butter until browned. Meanwhile, rinse the cottage cheese under cold water; place in a colander or strainer and drain well. Stir the onions and cheese into the mashed potatoes. Season to taste with salt and pepper.

Roll out dough as thinly as possible on a floured surface. Cut into 5 cm (2 inch) squares. With floured fingers, pick up a square and stretch it slightly; spoon a small mound of filling on the centre and pinch shut. Lay on a floured baking sheet and cover. Repeat until all the squares are filled. The perogies may be frozen in a single layer on a baking sheet prior to cooking. When frozen, package in plastic bags.

To cook, bring a pot of salted water to a boil. Reduce heat to medium and cook 6-8 perogies at a time, until they float to the surface, about 10 minutes (12-14 minutes if frozen). Remove with a slotted spoon; toss with a little butter and keep warm while cooking the remaining perogies.

To serve, melt the remaining butter in a skillet and fry the perogies until golden brown. Pass a bowl of sour cream either plain or liberally laced with minced green onion and perhaps some crisp bacon bits.