Cheese and Onion Perogy Filling


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    • 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


    Step 1

    Wash and chop potatoes (peel if desired). Bring to boil in large pot, cook until softened.

    Step 2

    Saute onions and garlic in small amount of butter until softened.

    Step 3

    Strain potatoes and mash with milk and butter. Stir in onions and cheese. Salt and pepper to taste.

    Step 4

    Use heaping tsp. to each 3" round of prepared perogy dough.

    Step 5

    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.

    Step 6

    Fold dough in half over filling and pinch closed. Repeat until done.

    Step 7

    Perogies can then be boiled (just until they float) and fried in butter. Serve with sour cream and grated cheese.

    Step 8

    To freeze, spread perogies in a single layer (to prevent sticking together) on baking sheets until frozen. Once frozen, place in bags.

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