Perogies Recipe

• 2 Large eggs
• 15 ounce. ricotta
• Salt to taste
• Approximately 4 c. flour (to pie crust consistency)
• 8 tbsp. water
• 8 med. potatoes
• 4 ounce. sharp shredded cheddar
• butter
• Lowfat milk
• Salt and pepper to taste

1. For dough, mix all ingredients to a pie crust consistency.
2. Chill 24 hrs.
3. Roll out dough very thin to 1/8 inch thickness.
4. Cut into circles with top of coffee can.
5. On half of circle, place approximately 2 Tbsp.
6. filling, fold over.
7. Seal with fork around edges.
8. For filling, peel and cook potatoes.
9. Mash with rest of ingredients.
10. Boil, deep fry (till golden brown) or possibly pan fry with butter and onions.
11. Vary fillings by adding other types of cheese, bacon, sauerkraut, etc.

eggs, ricotta, salt, flour, water, potatoes, cheddar, butter, milk, salt

Taken from cookeatshare.com/recipes/perogies-7014 (may not work)