Perogies

For potato filling:
Saute onion in butter over medium heat until onions are softened. Then, add to mashed potatoes. Add salt, pepper and cheese. Mash well. Cool the mixture completely until using as filling. Yields about 5 dozen perogies.

Combine the dough ingredients until mixed and dough comes together. Knead a bit and allow to stand for at least 30 minutes before rolling out dough (this is very important and is key to soft dough).

After your dough has rested for over 30 minutes, take a piece of it and begin to roll it out into a thin sheet on a floured surface. *Note – wrap the dough currently not being used in plastic wrap and then cover with a damp towel to ensure it does not dry out.

Using a disk-shaped cutter, press out as many circles of dough from the rolled out piece as possible.

Place filling in the center of the dough. Be careful not to overfill or have any of the filling touch the edges, as this will not allow for them to adhere and they will break open in the cooking process. Fold dough in half and pinch the dough edges around the filling very firmly.

If you are making ahead of time and want to freeze these, line a baking sheet with wax paper and ensure perogies do not touch each other. Place plastic wrap over top of the bottom layer and place second layer of perogies on top of the plastic in opposing directions.

If you want to cook them right away… Fill a large pot with water and bring water, a dash of salt and 1 Tablespoon of vegetable oil to a boil. Place perogies in boiling water and gently stir so they don’t stick to the bottom.

Cooking time varies – I’d say about 10 minutes but you want to check them.

While perogies are cooking, melt butter and saute onions until tender for the sauce.

Once perogies are done, scoop out of the boiling water with a slotted spoon and place in a bowl. Toss with the butter and onion sauce.