Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the instructions are just very descriptive.
Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
05The dough will be slightly sticky.
06Do not over-knead.
07Place dough in an oiled bowl.
08Cover and let rest for 30 minuets.
09Filling-----------.
10Cook onion in butter.
11Mix with potatoes, and add cheese while the mixture is still hot.
12You may substitute Cheez Whiz for the cheddar.
13Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
14Manufacturing--------.
15Set a large pot of water to boil.
16Form walnut-sized balls of the filling.
17Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
18You will probably need to add flour as you roll.
19Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
20Place filling ball in center of dough circle.
21If the dough has a less-floury side, keep that side up.
22Fold dough over ball, and pinch edges to form a half circle.
23To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
24You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
25Place several perogies in boiling water.
26Stir once, gently with a slotted spoon.
27Perogies are done when they float for a minute (this will take 2-3 minutes).
28Melt about 1/2 cup of butter or margarine in microwave.
29Rescue and drain the perogies with the slotted spoon.
30Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
31Cook, drain, and drizzle the other perogies in the same manner.
32*Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
33Add minimal flour, and handle dough as little as possible.
34Try to keep edges even.
35Cut dough with a knife into strips about 8 cm (3 inches) wide.
36Cut each strip into several triangles and/or squares.
37Cook strips in water until they float.
38Repeat draining and drizzling treatment as with perogies.