Peroghi, a lenten favorite
4 medium cooked potatoes, mashed
2 oz. sharp cheese, grated
Mix cheese and potatoes; let cool.
2 1/2 cups flour
1/2 tsp. salt
Mix flour and salt. Add the egg, sour cream, shortening and enough water to make a medium-soft dough. Knead well. Divide into two portions. Roll one portion out until thin. Using the open end of a glass, cut out circles. Place about one teaspoon of filling on each circle, fold over and pinch edges firmly. Place the peroghi on a floured board, then cover with a tea towel. Repeat with the rest of the dough. To cook, drop several peroghi into a pot of boiling salted water. When the peroghi float to the top, after about five minutes, remove from the pot and drain. Spread on a board to keep from sticking. Continue cooking the rest of the peroghi.
Peroghi are usually served with melted butter, onions browned in butter or sour cream. For browned onions, slice half of a medium onion and cook in about three tbs. of butter. Pour over the peroghi and toss so that they are covered and do not stick.