CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a34a7   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Old-Fashioned Pierogies   
    Categories: Potatoes, Cheese, Pastry, Dairy   
         Yield: 12 servings   
       
       1/4 lb Butter   
     1 1/4 c  Fine chopped onion; divided   
         3 lg Baking potatoes; peeled; in   
              - chunks   
       1/2 c  Shredded cheddar cheese   
     1 1/2 ts Salt; divided   
       1/4 ts Black pepper   
         3 lg Eggs   
         1 c  Sour cream   
         3 c  A-P flour; extra for   
              - rolling   
         1 tb Baking powder   
       
     In a skillet over medium heat, melt butter and sautAc   
     onion 5 to 7 minutes or until tender. Remove 1/4 cup of   
     onion and set aside. Continue to cook remaining onion 5   
     to 7 minutes or until golden; set aside. In a large   
     saucepan, boil potatoes 15 to 20 minutes or until   
     tender; drain and mash.   
        
     In a large bowl, combine the 1/4 cup onion, the mashed   
     potatoes, cheese, 1 teaspoon salt, and the pepper; mix   
     well and set aside.   
        
     To make the dough, in another large bowl, mix eggs and   
     sour cream until smooth. In a medium bowl, combine 3   
     cups flour, the baking powder, and remaining 1/2   
     teaspoon salt; mix well. Add flour mixture to egg   
     mixture and stir until dough comes together.   
        
     Place dough on a lightly floured surface and knead until   
     smooth. Divide dough in half and cover half with plastic   
     wrap. Lightly flour your work surface and, with a   
     rolling pin, roll out the dough to 1/8-inch thickness.   
     Using a 3" cookie cutter or drinking glass, cut out   
     the dough. Place 1 teaspoon potato filling in center of   
     each dough round. Moisten edges with water, fold the   
     dough over the filling and pinch edges together to seal.   
     Repeat with remaining dough and potato mixture.   
        
     Bring a large pot of salted water to a boil over high   
     heat. Add pierogies in batches and cook 4 minutes.   
     Remove with a slotted spoon to a paper towel-lined   
     platter. Over medium heat, add pierogis to skillet with   
     remaining onion. Cook until golden and heated through.   
        
     RECIPE FROM: https://www.mrfood.com   
        
     Uncle Dirty Dave's Archives   
       
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