Perogies
Dough:
225 ml flour
1 egg
45 ml milk (45 ml of cold water + 15 ml milk powder and stir)
15 ml oil
pinch of salt
Filling:
1 cooked potato, mashed
60 ml cheddar cheese, grated
Seasoned salt and pepper to taste
Toppings:
1/2 onion, diced
1 piece of sausage, diced and cooked
30 ml margarine (in two 15 ml portions)
15 ml sour cream (optional)
Method:
1. In a medium bowl mix together the egg, oil, milk and salt with a fork. Gradually stir in the flour in 3 portions using a fork until it is stiff enough to form a ball. Add a little extra flour if dough is too skicky. Knead the dough until firm and elastic (about 10-12 times). Dust lightly with flour, cover with saran wrap and chill for 15 min in the freezer. Be sure that you know which one is yours.
2. Peel and cube the potato. Cook for 10 minutes or until fork soft. Drain the water off the potatoes by tilting the lid at an angle. Then mash the potatoes, sprinkle them with seasoned salt and pepper.,Add the grated cheddar cheese and mash it again until it is smooth.
3. In a frypan on med-high heat cook the diced sausage until the fat begins to release.Add one of the 15 ml pieces of margarine to the pan and fry the onions till they are soft. Add a little oil if the pan is too dry. Saute the onions and sausage until they are almost starting to brown then remove the pan from the heat and let it
sit,
4. Remove the dough from the freezer. Lightly flour your counter and rolling pin. Roll the dough out to about 1/8 inch thick. Keep it very thin. Cut out circles of dough using your 250 ml metal measuring cup. Make 14 circles. Re-roll the extra dough if necessary.
5. Dip your finger in water and run it around the outside of the circle of dough.
6. Put small teaspoons full of dough in the centers of the circles and fold over and press the edges to seal.
7. Drop them in a pot of boiling water and cook them for 2 min till they float to the top of the water. Remove them with a slotted spoon and drain well.
8. Put your fry pan with the onions back on the heat and add the other 15 ml piece of margarine. Add the drained perogies to the pan and cook them until the skin has softened, they are a little golden on the outside and are coated with the sautéed onions and sausage. Serve with a dollop of sour cream and parsley.