Perogi Recipe (or if you're Jewish, Verenicas)

Dough:

1-Cup Flour
1 Egg
1/4 Teaspoon of Salt
About 4 Tablespoons of Water

You may use the processor. Mix the flour, egg, and salt with enough water to make medium soft dough. Knead well. Let rest for an hour or so in the fridge wrapped in plastic wrap.

Filling:

We use potato and fried onions. Leftover mashed potatoes are just fine. We like it oniony, very oniony. The recipe is to combine leftover mashed potatoes and fried onions and mix well. You can use fresh mashed but let them cool well. Taste the filling for salt and pepper.

My youngest likes potato and cheddar cheese, while Ryan (her boyfriend) adds bacon.

Roll the dough out until thin. You may cut into squares or use a nice sized glass or a cookie cutter. Place 1 teaspoon of filling in center of each dough piece. Pinch the edges really well to keep filling from escaping. If the edges don't stick, dab on a drop of water.

Cook in boiling salted water. They are done when they float to the top.

I like mine just boiled (hot or cold). Scoot prefers his fried (after boiling) - in butter, but you may use oil if you prefer. Arlene likes to add sautéed onions and crumble crisply cooked bacon on top.

Serve with sour cream. Yum yum yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Meg