Russia

//~ Perogi ~//


1 small onion, chopped 1 ½ T. butter/margarine ½ lb. grated cheddar cheese 3 T. butter/margarine 1 t. salt ½ t. pepper 5 medium potatoes, boiled & mashed 4 C. flour 1 t. salt ½ t. baking powder 2 eggs, well beaten ¾ C. milk

1. Melt butter in a skillet and add chopped onions. Sauté until brown 2. Cook potatoes in salted water until soft. Mash. In a bowl, add sautéed onions, salt, pepper, cheese, and butter and mix well 3. Meanwhile, sift flour, salt, and baking powder into a bowl. Beat eggs and add milk; pour into flour mixture. Turn dough out onto a floured board and kneed until smooth. 4. Divide dough and roll to ¼” thick. Cut 5” round circles from dough 5. Fill circles with 1 tablespoon of the filling each. Fold dough in half. Seal edges by moistening with water and pressing with a fork ¼ inch at edge 6. Fry one at a time in deep fail until golden brown. Drain on paper. Serve hot. Makes 25.

//Note: for lower calories, perogi’s can boil in hot water for 7-10 minutes//

Review: This was a delicious type of dumpling recipe. It contains potatoes, milk products, and eggs. The dietary guidelines weren’t met due to the fat content of the recipe. I preferred the recipe as given, with the option to fry the perogis. However, many prefer to boil their perogis because it is a healthier alternative, as well as a taste preference. Dish could either be served with meat and vegetables, or the recipe could be altered to contain these ingredients. (Claire Delabre) //Rating//: Medium