Having made perogies for most of her life, a Ukrainian-Canadian grandmother shares how to make the classic delicious dumplings.
Courtesy of Mary Didur, Saskatoon
Scroll down to watch how to make this recipe.
Potato-Cheese Perogy Filling
Boil potatoes as you would for mashed potatoes. Drain.
While potatoes are hot, stir in cheddar. Cover until cheese is melted, about 1 minute.
Stir in sautéed onion; using potato masher, mash until smooth. Sprinkle with salt and pepper to taste.
Using clean cloth, squeeze out all moisture from cottage cheese. Stir into potato mixture. Sprinkle with salt and pepper to taste.
Mix together flour, oil, milk, water and salt. Knead dough until smooth. Let stand for 30 to 60 minutes.
With rolling pin, roll out really thin. Cut dough into squares. (I prefer to make smaller perogies, so they’re 2 x 2 inches/5 x 5 cm.) Spoon about 1 tbsp (15 mL) of potato-cheese filling onto each square. Fold dough into triangle and pinch edge closed to seal in filling.
Add to pot of boiling water. Once floating, cook for 1 to 1½ minutes.