Potato Cheddar Perogies By Adell Shneer and The Test Kitchen

By EdieK

The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these perogies to life.

Ingredients

• Filling:
• Savoury Perogy Dough recipe Savoury Perogy Dough recipe
• 2 tbsp butter 2 2tbsp tbsp(25 mL) (25 mL) butter
• 1 onion , sliced1 1oniononions, sliced
• 1 lb russet potatoes , peeled and cubed1 1lb lb(454 g) (454 g) russet potatoes, peeled and cubed
• 2 tbsp butter 2 2tbsp tbsp(25 mL) (25 mL) butter
• 1/3 cup finely chopped onion 1/3 1/3cup cup(75 mL) (75 mL) finely chopped onion
• 1/2 cup shredded Cheddar cheese 1/2 1/2cup cup(125 mL) (125 mL) shredded Cheddar cheese
• 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper

Details

Servings 36
Adapted from canadianliving.com

Preparation

Step 1

Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to large bowl. Mash well.

In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes. Add to potatoes. Stir in cheese, salt and pepper. Set aside.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness.

Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten edge of half of 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 salted 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.