Potato Pie

(Vareniky)

Ukraine
Rod & Lydia Gorter

Filling:
6 large potatoes, peeled and cut up
2 medium onions (one left whole, the second finely chopped)
1 tablespoon butter
1 cup sharp cheddar cheese
Salt and pepper to taste

Boil potatoes and whole onion in salt water.  Drain potatoes and discard onion.  Mash the potatoes with milk and butter.  Fry second onion in butter and mix with mashed potatoes and cheese.  Salt and pepper to taste.  Cool before filling dough.

Dough:
3 egg whites, lightly beaten
7 1/2 cups flour
2 teaspoons salt
1 3/4 - 2 cups water

Mix together egg whites, 4 cups of flour and salt.  Mix in 1 3/4 cups of water.  Add rest of flour a little bit at a time until dough is stiff enough to roll out.  Add additional water as needed.  Turn onto floured board.  Roll out half the dough 1/8" thick and cut into small squares or circles about 3" in diameter or circumference.  On each square or circle, place 1-2 teaspoons cooled filling.  Fold over to form half circle and pinch edges firmly.  Repeat with other half of dough.   Cook in boiling salted water until pies rise to surface, approximately 5 minutes.  Serve as is or fry in butter.

Makes 3 dozen.

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