Swiss Cheese and Onion Perogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups All Purpose Flour1/2 tsp Salt2/3 cup Water2 tbsp Canola Margarine3 cups Mashed Potatoes1 small yellow Onion2 slices Swiss Processed Cheese
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.
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.
Nutritional Info 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
Member Reviews