Tested till perfect Potato Cheddar Perogies
Potato Cheddar Perogies
Photography by Ryan Szulc

Potato Cheddar Perogies

The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these perogies to life.

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 pieces

Ingredients

Filling:

  • 1 lb 1lbrusset potatorusset potatoes, peeled and cubed
  • 2 tbsp 2tbspbutter
  • 1/3 cup 1/3cupfinely chopped onion
  • 1/2 cup 1/2cupshredded Cheddar cheese
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Preparation

Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to large bowl. Mash well.

In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes. Add to potatoes. Stir in cheese, salt and pepper. Set aside.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness.

Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal.

Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes.

With slotted spoon, remove to colander to drain.

In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden.

Nutritional Information Per piece: about

cal 75 pro 2g total fat 3g sat. fat 1g
carb 11g fibre 1g chol 10mg sodium 142mg
potassium 55mg

% RDI:

calcium 1 iron 4 vit A 2 vit C 2
folate 110
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