Cooked Perogies

Dough Ingredients
5 cups all purpose flour
1 egg
2 cups water
1/4 cup canola oil
1 tsp salt

Dough Directions
Mix the water, egg and oil together in a small bowl.
In a large bowl mix the flour and salt.  Pour the wet mixture into the dry mixture.

Continue to mix until all ingredients come together into a ball of dough.  Let dough stand for 30 minutes.

Filling Ingredients
5 medium starchy potatoes (russet or Norland do not use Yukon)
1 cup shredded cheddar cheese
1/4 cup milk
2 Tbsp butter

Filling Directions
1. Peel and chop potatoes into small cubes.  Boil until very tender.
2. Drain and mash potatoes well.  
3. Stir in the butter and the cheese mixing well to melt the cheddar into the potatoes.  
4. Stir in the milk.  Allow mixture to cool in the refrigerator.

Making the Perogies
1. Take a piece of dough (approximately 1/6th).  Keep remaining dough under plastic wrap.

2. Roll dough out to 1/8th of an inch thick.  The dough is very stretchy and will shrink back when rolling.  This is normal.  Using a three inch round cookie cutter, cut dough placing cutter as close to the previously cut piece.  Reserve the waste pieces in a separate pile.  Keep plastic on top.

3. Taking a cut piece of dough dust off flour with your fingers and place approximately 1/2 Tbsp of filling in the center.  Stretch the dough over the filling and pinch the edges together WELL
Place completed perogies on a parchment covered cookie sheet.  Once the cookie sheet is full add another layer of parchment paper.  Once two layers are completed place the cookie sheet into the freezer.  Once frozen you can bag the perogies without them sticking together.

Cooking Perogies
1. Fill a 2 quart pot 3/4 full of water and bring to a boil.
2. Place frozen perogies into the water one or two at a time.
3. Stir once to ensure they do not stick to the bottom of the pot to each other.
4. Meanwhile in a large frying pan add a few tablespoons of butter and a medium diced onion. 5. Cook until the onion is transparent.
6. By this time the perogies should be done (they float when cooked).  
7. Drain and add to the frying pan of onions.  Continue to cook in the frying pan until the perogies take on a golden colour.
8. Plate and serve with a spoonful of sour cream.

*Note:  Scraps of dough from cutting rounds for perogies can be kneaded together and rolled out to make more.  By the second time discard the scraps as too much kneading can make the dough tough.