Perogies, Potaoto, Cheddar Cheese and onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Dough1 med egg1/4 cup vegetable oil1 tbsp cold water 1 tsp salt2/3 cup boiling water2 1/2 cup flourFilling5 potato's 1 cup cheddar cheese.5 cup diced onions1 tbsp olive oil
Filling
Cut potato's and cook. Mash potato's and let cool. Cook onions in skillet until clear. Mix potato's onions and cheese together put aside.
Dough
Mix together cold water, oil, and salt beat together well. Add boiling water. Slowly mix in flour and kneed into smooth dough. Cover and let stand for 15 minutes. Roll out dough on a flat surface until approximately 1/4" thick. Using perogie cutter or any other device to cut (3 inches diameter) cut into circles. Roll out remaining trimmings and cut again as above. Place approximately 1 tbsp of filling in the center of cutouts. Moisten edges and fold over filling creating half moon. Press together edges and set aside. Boil all perogies until they float. Makes approximately 48 perogies.
Number of Servings: 48
Recipe submitted by SparkPeople user CLIFTON27.
Cut potato's and cook. Mash potato's and let cool. Cook onions in skillet until clear. Mix potato's onions and cheese together put aside.
Dough
Mix together cold water, oil, and salt beat together well. Add boiling water. Slowly mix in flour and kneed into smooth dough. Cover and let stand for 15 minutes. Roll out dough on a flat surface until approximately 1/4" thick. Using perogie cutter or any other device to cut (3 inches diameter) cut into circles. Roll out remaining trimmings and cut again as above. Place approximately 1 tbsp of filling in the center of cutouts. Moisten edges and fold over filling creating half moon. Press together edges and set aside. Boil all perogies until they float. Makes approximately 48 perogies.
Number of Servings: 48
Recipe submitted by SparkPeople user CLIFTON27.
Nutritional Info Amount Per Serving
- Calories: 62.5
- Total Fat: 2.3 g
- Cholesterol: 6.4 mg
- Sodium: 65.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.4 g
- Protein: 1.7 g
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