|
Directions:
|
For filling, boil potatoes, add cheese,
salt, pepper, margarine, mash well and set aside.
For dough, combine flour ,eggs, water, salt. Knead until smooth and
not too wet (do not over knead) Let rest for 30 minutes. Cut dough
in half and roll out to about 1/4" thick. Using a large diameter
glass or cookie cutter, cut circles. Take excess dough, reform and
role out again until all the dough is used up. Take each circle of
dough and put about 1 TSP potato filling into the center of the
circle of dough. Fold dough over until it makes a half circle shape.
Firmly pinch the dough to seal the edges - try to not get any
filling in this seal or they will leak when boiled. Place completed
perohe on a towel, not touching each other, so they will not stick
to each other of the counter top.
Dice onion and sauté in butter/margarine mixture. Take care to not
brown onions. Cook until onions are clear.
Boil water in a large pot. Place 6-8 perohe into the boiling water -
stir to avoid initial sticking to pot. When they float, take out and
place immediately into cold water for 10 seconds or so. Then place
in sautéed onion/margarine mixture. Serve immediately. Good served
alone, or with eggs and sausage in the morning, or with a steak at
night.
|
