peroghies

Filling:
Using instant mashed potatoes, make 3-4 servings according to package directions. Add 4-5 ounces of grated sharp cheddar cheese. If mixture seems to runny, add more instant mashed potatoes. Cool. Form into about 1-1/2 dozen one-inch balls. Set aside and make dough.

Dough:
2 cups flour
1 beaten egg
1 teaspoon salt
1 juice glass of warm water, 3/4 full (enough to make a soft dough)

Mix all ingredients until soft dough forms. Roll out on a floured surface and cut into 1-1/2 dozen circles with a glass.

(While you rolling the dough out and cutting circles, start boiling water in a medium-size pot.)

Place potato/cheese ball in center of dough circle. Fold edges over and crimp tightly with fingers or fork tines.

Drop 2-3 peroghies into boiling water and boil about 4-5 minutes. Remove with a slotted spoon and either transfer to a large frying pan coated with melted butter and saute

or

coat with a light film of vegetable oil and drop into a 1-gallon freezer bag and freeze until ready to saute.

This is a good project for two or three people to work on forming an assembly line!

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