Potato Cheese Perogies

Had a craving for Perogies, since I could`t find them in Switzerland, I made them myself!

Potato Cheese Perogies: Makes enough for 36 perogies

Savoury Perogy Dough:

3 cups (750ml) all-pupose flour, 1tsp (5ml) salt, 1 egg, ¾ cup (175ml) water, (approx.), 2 tbsp (30ml) vegetable oil

In bowl, whisk flour with salt. Whisk together egg, water and oil; stir into flour mixture, adding up to 2 tbsp more water if needed to make soft but not sticky dough. Turn out onto lightly floured surface; knead until smooth, about 10 times. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes.


1lb (454gr) russet potatoes, peeled and cubed, 2 tsp (30ml) butter, 1/3 cup (75ml) finely chopped onion, ½ cup (125ml) shredded Cheese, ¼ tsp (1ml) salt, ¼ tsp (1ml) pepper

Filling: In a large pot of boiling salted water, cook potatoes until tender, about 15minutes; drain and transfer to large bowl. Mash well. Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant ¼-inch (5mm) thickness. Using 3-inch (8cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten edge of half or the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies. In Large pot of boiling water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain. In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden


IMG_2863_Fotor IMG_2864_Fotor IMG_2865_Fotor IMG_2866_Fotor IMG_2867_Fotor IMG_2868_Fotor IMG_2869_Fotor IMG_2870_Fotor IMG_2871_Fotor