Cheese and Onion Perogy Filling2014-09-07
- 1/2 pound farmers cheese
- 2 onions, chopped
- 2 cloves garlic, minced
- 5 large potatoes
- 2 tbsps. milk
- 1/4 cup butter
- salt and pepper to taste
Wash and chop potatoes (peel if desired). Bring to boil in large pot, cook until softened.
Saute onions and garlic in small amount of butter until softened.
Strain potatoes and mash with milk and butter. Stir in onions and cheese. Salt and pepper to taste.
Use heaping tsp. to each 3" round of prepared perogy dough.
Keep a small glass of water nearby. After putting filling on center of dough round, wet finger or brush and apply small amount of water around edge of dough.
Fold dough in half over filling and pinch closed. Repeat until done.
Perogies can then be boiled (just until they float) and fried in butter. Serve with sour cream and grated cheese.
To freeze, spread perogies in a single layer (to prevent sticking together) on baking sheets until frozen. Once frozen, place in bags.