Homemade Perogies

You will need:

Dough:

3 c all-purpose flour plus additional for kneading

1 c water

1 large egg

1 teaspoon salt

Filling:

1 1/2 pound potatoes (cubed and mashed)

1c Cheddar cheese (shredded)

1/2 c sauerkraut (canned)

1/4 c milk

2 tbs butter

Add water, egg, oil, and salt to well and carefully beat together with a fork. 

Continue stirring, gradually adding flour, until a soft dough forms. 

All the flour didn't incorporate in the bowl but I placed it on the table and kneaded if for a few minutes and it mixed nicely.

Place dough on a floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 5-7 minutes.

Let dough rest for 30 minutes.

Meanwhile:

Cut potatoes into bite size pieces. 

Cook potatoes in a large saucepan of boiling water until tender. 

Drain potatoes. 

Then transfer to a bowl along with milk, butter, cheese, sauerkraut and mash with a potato masher or a handheld electric mixer at low speed until smooth.

Set aside to cool.

Roll out the dough very thin and using a round cookie cutter cut the dough into circles.

When mashed potatoes are cool, spoon out a rounded teaspoon into circles.

Fold over circles and pinch together.

Drop into boiling water. The perogies will sink to the bottom then float to the top when cooked. 

You can eat them boiled or fry them in a pan with a little butter. 

Two minutes on each side or until golden brown.