Baba’s Homestyle Perogies

Boil potatoes in a large pot with 2 tsp of salt for 45 minutes or until soft and tender. Drain water.

Using a food processor bowl with a paddle attachment, transfer the boiled potatoes, finely grated cheddar cheese and pepper and mix at low speed until mostly cooled.

If desired, add additional ingredients to your potatoes during the cooling process such as bacon, fried onions, dill and cottage cheese.

If you don’t have a food processor, use a masher and/or wooden spoon to break up potatoes if need be and lightly mix in the ingredients.

Give filling sufficient time to cool completely. Overnight in the fridge would be best.

Add the oil, salt and water to food processor bowl. Next, in a table-top mixer, add flour and mix with dough hook for 7-10 minutes, until dough ball is well formed.

Place the dough ball on a floured surface. Cut a small piece you are comfortable working with. Begin to knead with floured hands. The dough should not feel wet, dust in a bit extra flour if needed. Roll out dough to ⅛ inch thickness.

With a small cup, cut perogy circles by hand or with a pastry tool. Save excess dough to knead in with remaining dough ball.

Set aside for assembly.

Stretch dough circle in your hand to create a small pocket.

Hold dough circle in one hand and fill with a tablespoon of filling.

Fold circle around filling and pinch edges together. Ensure no spaces or gaps on the pinched edges or filling will come out. Ensure a good seal.

Cover a baking sheet with a dish towel and lay pinched perogies on top. Freeze overnight or cook immediately.

Fill pot with water and wait until it’s at a rapid boil. Add perogies to pot and stir well ensuring that the perogies don’t stick to each other or the pot.

Once perogies float to the top, wait another minute and remove (approximately 7 minutes).

Put cooked perogies into a margarine bath before serving. (Alternately pan fry perogies in butter.)

Garnish with your choice of fried onions, bacon bits, sour cream and mushroom-dill sauce.