This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.
- Portion size 6 servings
Ingredients
Topping:
Method
In saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash. Remove 1 cup to large bowl.Stir Cheddar cheese, butter, 1/4 tsp of the salt and pepper into remaining potatoes. Let filling cool.
Stir flour, milk, oil and remaining salt into reserved potatoes, mixing well and adding up to 1/4 cup water if needed to make soft dough. Turn out onto lightly floured surface; knead until no longer sticky. Cover and let stand for 30 minutes.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place scant 1 tbsp filling on each round. Lightly moisten edge with water; fold dough over filling and pinch edge to seal.
In large saucepan of boiling salted water, cook perogies, in batches, until floating and tender, about 5 minutes.
Topping: To serve, drizzle with butter and serve with sour cream.
Makes 6 servings.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 719 mg
- Sugars 2 g
- Protein 11 g
- Calories 408.0
- Total fat 15 g
- Potassium 501 mg
- Cholesterol 35 mg
- Saturated fat 8 g
- Total carbohydrate 58 g
%RDI
- Iron 17.0
- Folate 45.0
- Calcium 14.0
- Vitamin A 11.0
- Vitamin C 15.0
