Makes about 50 Pierogies


1 cup peeled, cooked potatoes (about 1 large potato)
1/4 cup canola oil
1 egg
2 cups all-purpose flour, plus flour for dusting the work surface
1 teaspoon salt
1 cup water

Mash or run boiled potatoes through a food mill or ricer and let cool. In large bowl, combine potatoes with oil, egg, flour, salt and water.

If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more four, 1 tablespoon at a time, until it's smooth.

On a floured surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate at least 30 minutes.

Roll out to about 1/8 inch. Cut into circles with a good sized coffee can, fill and cook. Place a spoonful of filling on a piece of dough, wet the edge and fold a into a half-circle and seal.

Too cook: drop each peroggie into boiling water, for (1) minute. Remove with a slotted spoon and brown in a skillet with melted butter.