Pedehe (Lynda's Ukranian Peorgies)

By á-47

This recipe made 115. Probably need to cut in half.
Use a 3 1/2" rounnd dumpling cutter to cut out dough.

Ingredients

• 5 # potatoes, cooked and mashed
• Save all the cooking water
• 1/2 # bacon, diced
• 1 medium onion, fine diced
• salt and pepper to taste (start with 2 T salt, 1 T pepper)
• 1 large and 1 small cottage cheese
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup water
• enough flour to make dough

Preparation

Step 1

Dry cottage cheese: Thwe day before, take the containers of cottage cheese, drain and rinse. Pat dry and refrigerate until use.

Cook and mash potatoes. Save all the potato water. Add about 1/2-1 cup mashed potatoes to the water and set aside to cool.

Cook bacon until almost done, add onions and cook until translucent and soft. Let cool.

Mix bacon, onions and dry cottage cheese into the mashed potatoes. Season with salt and pepper.

Add the eggs, olive oil and water to the potato water. Gradually add enough flour to make a dough that is not sticky. Cover with a cloth and let rest.

Make the potato mixture up into balls. Use approx. 1 Tbsp. per ball.
Cut out dough into 3 1/2" circles.
Wrap dough around balls and seal all edges.

Bring a pot of water to a boil. Boil 6-8 pedehe at a time, do not crowd. Once they float to the top continue to boil for a couple of minutes. Using a strainer/scoop remove cooked pedehe's to a bowl and drizzle with a couple of Tbsp. of melted butter. Swirl around to coat. Move to a large bowl and let cool before packaging for the freezer.