Grandma Gretzky s Pierogies

Ingredients Filling:

Pastry:

Cooking:

Finishing:

Preparation For filling:

Boil potatoes and whole onion until potatoes are fully cooked. Drain potatoes, discard onion and mash.

Saute the chopped onions in butter until tender, but not browned.

Combine mashed potatoes, cheese and onion and mix well. Allow to cool.

For pastry:

Combine all ingredients for pastry and mix together until mixture forms a ball. Cover and let stand at room temperature for 30 minutes.

Roll dough to about 3 mm thick. Cut in circles of approximately 7 cm diameter.

Place filling on half the circle, fold over and press edges together well, slightly dampening the edges with water to help seal, if necessary.

Fill a large saucepan 3/4 full with water, add oil and salt for cooking and bring to a boil.

Add perogies and cook, uncovered, stirring occasionally with a wooden spoon to keep from sticking, for about 5 minutes (until they rise to the surface of the water). Remove with slotted spoon.

For finishing:

Saute in a frying pan with butter and chopped green onions for 2 minutes.

Garnish with sour cream and a dash of paprika.

From Canada’s Culinary Heritage: 100 Recipes — 100 Celebrities published by Klorofil Publishing, reprinted with permission.

Servings: Makes 24 servings