The Super-Secret Recipe File: Christine of the North's Pierogies


3/4 cup water       3 cups white flour
1 egg       1/2 teaspoon salt
4 t canola oil

Mix Flour and salt. Beat egg and water in oil. Stir into flour, mix until it is a soft but not sticky dough that holds together. If needed, add more water. Knead 10 min. Divide dough in half and form balls. Cover with damp cloth for 20 minutes.


1 tbsp butter       1/3 C finely chopped onions
1 C cold mashed potatoes       3/4 C grated sharp cheddar cheese
1/2 tsp salt and pepper

Fry onions in butter for 3-5 minutes. Mix with potatoes, cheese and spices.

Roll out dough a ball at a time and cut 3 inch diameter circles. Put 1 tsp of filling on one half and moisten other half, fold over and pinch edges. Cover with damp cloth until all prepared. Boil 90 to 120 seconds or until they float. Remove and fry with butter until brown and crisp. Serve with sour cream or yoghurt, fried onions, mushrooms, bacon, etc

Other fillings:
Cottage cheese 1 C drained cottage cheese, 1 beaten egg, salt, pepper, chopped green onions
Mushroom 3 cups of mushrooms, fried with 1/3 cup of onions, mixed with 1 egg yolk, 1 tsp dill, salt, and pepper

As always, if you have a recipe you want to share, Email me!