Savoury Perogy Dough
3 cups all-purpose flour
1 teaspoon salt
3/4 cups water (approx)
2 tablespoons vegetable oil
In bowl, whisk flour with salt. Whisk together egg, water and oil; stir into flour mixture, adding up to 2 tablespoons or more water if needed to make the dough soft but not sticky.
Turn out onto lightly floured surface; knead until smooth, about 10 times. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes.
1 lb russet potato peeled and cubed
2 tablespoons butter
1/3 cup finely chopped onion
1/2 cup shredded Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
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.
Total fat 3g