Cheddar Perogies (5 perogies per serving)

2 1/2 C Flour
1 C Boiling water (best if you use the potatoe water)
1/3 Tbsp. salt
4-5 Medium potatoes
1/2 C Margarine or Butter
2 C Shredded Cheddar

Boil potatoes in a pot until soft enough to mash. Drain water into a container so you can use it in the dough. Add Milk, Margarine into the potatoes and mash together. Add in Cheddar and mash until fully mixed. Set pot aside to let potatoe mixture cool. In a large bowl, add flour, salt and boiling water. Mix all together. For best results use your hands, but be carful that water is really hot!!! After its all mixed it should be moist but not sticking to your hands. Cover the dough with wax paper, and let it rest for 30 mins. After letting dough rest, take a small piece to roll it out. needs to be rolled out fairly thin, remember you dont want to eat wads of dough as a perogie. Use a round cookie cutter or a glass to cut out dough. Try to get as much use out of your rolled dough as possible. Set exesse rolled dough to the side. Grab a circle of cut dough and slightly stretch it. Using a tea spoon, spoon potatoe mixture onto a circle of cut dough. Dampen finger with water to slightly moisten half of the circles edge. Fold dough over the potatoe mixture and pinch edges closed tight. Place on a wax paper line cookie sheet and continue. You can use the dough that was rolled out once again after you made it through all the fresh dough, but you should only roll it out one more time. Any more then two times being rolled out and the dough starts to get tough, and your perogies wont be as good.
This will make way more then you will need for one meal. After all perogies are made, either you can cook some immediately or you can place in the freezer on the cookie sheets. After they freeze you can bag them, and store in the freezer. Makes approximately 35 large perogies. ( 7 side servings at 5 perogies each)


Number of Servings: 7

Recipe submitted by SparkPeople user CRAZYTAZGAL.