Perogies

Ingredients

Dumplings

• 2 cups all purpose flour
• 1 teaspoon salt
• 2 egg yolks
• 1/2 cup cold mashed potatoes
• 1/2 cup cold water
• 1 tablespoon vegetable oil

Onion Filling

• yellow onions very finely chopped
• cooking oil
• salt
• pepper

Method

1. Mix the flour with the salt in a deep bowl.
2. Add remaining ingredients.
3. Knead until dough is smooth.
4. Divide the dough into two parts, cover, and let stand 10 minutes.
5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
6. Roll the dough quite thin on a floured surface.
7. Cut dough into rounds using a large biscuit cutter.
8. Put a round in the palm of a hand.
9. Put a spoonful of filling in the centre of the round.
10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

Source

Adapted from Traditional Ukrainian Cookery (out of print).