Perogy

Perogy

Dough:

1 tsp salt

3 cups flour

1 tbsp butter

3/4 cup warm water

Mix all ingrediants to make soft dough and kneed until smooth. Cover and let stand 10 minutes. 

Filing:

Boil enough potatoes to make 2 cups mashed. While hot add 1/2 lb shredded sharp cheddar cheese. Season with salt and pepper. 

Roll dough 1/2 inch thick and cut cookie cutter size circles. Place filling in center of dough and fold over, pinching together. 

Boil in salted water approximately 4 minutes or until they rise to the top. 

Toss with butter and sautéed onions and serve. 

Make ahead, toss with butter and onions, pour in a 9 x 13 inch casserole dish and refridgerate overnight. Warm in a 350 degree oven for approximately 30 minutes. 

Freeze individually uncooked on a cookie sheet or cooked and mixed with butter and onions.