Baked Perogies

Source: Winnipeg Free Press, 9/28/94

2 cups flour
1 cup sour cream
1 teaspoon baking soda
1 egg
2 - 3 pounds potatoes
275 milliliters dry curd cottage cheese
1 - 2 tablespoons butter
Salt
Pepper
Dill

Dissolve baking soda in sour cream. Mix the flour, sour cream, baking soda and egg well. Allow the dough to sit for 2 hours.

Meanwhile, prepare filling from boiled potatoes mashed with butter, salt and pepper. Add cottage cheese to potatoes. Add dill to taste. Roll out dough about 1/4 inch thick. Cut out circles with bottom of glass. Place a teaspoon of potato filling on each circle. Pinch edges together to make a small oblong perogy. Place pinch edges down on buttered baking sheets. Bake at 325 degrees F for about 20 minutes or until golden brown. Remove from pan.

Serve with melted butter and fried onions.