Perogies - Recipe and Pictorial

I had a craving for homemade Perogies

This is one of those recipes where I don't precisely measure any of the ingredients. There are a lot of things that you can make where exact measurements aren't that important. Just adjust to suit your own taste.

Here is the basic outline.

Home Cookin Chapter: Recipes From Thibeault's Table

Perogies
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The dough is about 3 cups of flour, give or take, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is then wrapped and left to rest for at least 30 minutes.

The filling is mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I don't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt.

Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.