Perogies

A dish most Manitoba families cook is perogies. They are soft dough pockets filled with potato and cheese. They are a weekday supper and a potluck staple.

What you need

• 3 cups flour
• 1 teaspoon salt
• 1 egg
• 3/4 cup warm water
• 4 large potatoes
• 1 cup grated cheddar cheese
• 1 onion, sliced
• 2 tablespoons butter
• Sour cream, to serve
• Salt and pepper

How to make it

• Mix the flour, salt, egg, and water into a soft dough. Rest it for 20 minutes.

• Boil the potatoes until soft. Mash them with the cheese, salt, and pepper.

• Roll the dough thin. Cut circles with a glass.
• Put a spoon of the potato filling on each circle. Fold and pinch the edges shut.

• Boil the perogies in salted water until they float, about 3 minutes.

• Melt the butter in a pan. Fry the sliced onion until soft.
• Add the boiled perogies and fry until the bottoms are golden.

• Serve right away with a spoon of sour cream.

How it is served

• It is a main dish on its own or with sausage on the side.
• Sour cream and fried onions go on top.
• One batch feeds a family and leaves leftovers.
• They freeze well before or after boiling.
• People bring them to potlucks in a covered dish.