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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 4.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 405.4 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.9 g

View full nutritional breakdown of Swiss Cheese and Onion Perogies calories by ingredient
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Swiss Cheese and Onion Perogies

Submitted by: BETHMACA
Swiss Cheese and Onion Perogies

Introduction

A great little treat for any occasion. Each is only around 200 calories and they taste great! One is enough to fill me up, so they can be frozen after cooked and just reheated later on in the oven for about 30 min on medium high heat. A great little treat for any occasion. Each is only around 200 calories and they taste great! One is enough to fill me up, so they can be frozen after cooked and just reheated later on in the oven for about 30 min on medium high heat.
Number of Servings: 8

Ingredients

    3 cups All Purpose Flour
    1/2 tsp Salt
    2/3 cup Water
    2 tbsp Canola Margarine
    3 cups Mashed Potatoes
    1 small yellow Onion
    2 slices Swiss Processed Cheese

Directions

Makes 8 large perogies.
Firstly peel enough potatoes to make 3 cups of mashed potatoes. Start boiling the potatoes and the small yellow onion. Leave them to cook.
Then in a medium bowl, stir together the flour and salt. Cut in the margarine using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Once the pieces are cut take the cheese slices and divide them each into 4 pieces. Place one piece in each section of rolled dough. Set aside while you prepare the rest of the filling.
To make the rest of the filling, mash the cooked potatoes and onions.
Place one tablespoon of the perogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some margarine with onion before serving if you like.

Number of Servings: 8

Recipe submitted by SparkPeople user BETHMACA.






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