Perogies for Dinner

   Matt has a few days off work so he came up late yesterday afternoon and stayed the night.  I love having our son home. One of Matt's favourite meals is Perogies  - so that is what we had.   Although a little time consuming they are very easy to make.   Served with fried onions, bacon and sour cream.  I froze a couple of dozen extra for Matt to take home with him.

This is just a guideline type recipe.  I watched a friend's mom make Perogies and make mine the same way.
Perogies - Pictorial

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

The filling is mashed potatoes (about three medium russet potatoes)  butter, fried onions, lots of grated cheddar cheese and salt and pepper to taste. I didn'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 I 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.