Cheese & Onion Perogi

Filling:-


• 3 small potatoes, peeled and cut into chunks
• 3 tbsp. butter, divided
• 3/4 cup grated old cheddar cheese
• 1 1/2 tsp. finely chopped onion salt and pepper to taste
  
  Dough
  
  
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 egg, at room temperature
• 3/4 cup water at room temperature
• 4 tsp. vegetable oil
• 1 onion finely sliced
• sour cream

Filling ; Cook potatoes in a pot of salted boiling water, Drain well and mash with 2 tbsp butter, cheese, onion, salt and pepper until smooth. Cool, then refrigerate until cold

Dough : Put flour and salt in a large bowl. In a separate bowl, stir together egg, water and oil. Make a well in the center of flour and stir in egg mixture until blended. If dough feels too dry add water a teaspoon at a time. Turn the dough out onto a lightly floured counter and knead for about 1 minute until smooth. Halve the dough, cover with plastic wrap and let stand 20 minutes. Roll out half the dough to about 1/16 of an inch. Cut out dough using 3 inch round cookie cutters.

Put 1 round teaspoon of potato filling onto cut dough, Lightly wet edges, fold dough over filling to form a semi-circle. Crimp edges to seal. Repeat with remaining dough and filling. Bring a large pot of salted water to a boil. Meanwhile, fry onion in the remaining butter until golden, Keep war,. Add 6 perogi at a time to water and boil 2 - 3 minutes or until they float to the top. Remove with a slotted spoon. Repeat. Serve with onions and sour cream.

Makes about 30

Per serving 84 calories, 2.4g protein, 3g fat, 11.8g carbohydrates. 6 g dietary fibre, 26g calcium. 6 mg iron, 5 mcg folacin