1
Filling:
of choice (such as potatoes and cottage cheese)
Instructions
Combine all the ingredients in a mixing bowl. Knead the dough and after some mixing, add more flour or cream if the dough is too wet or dry.
Divide dough into smaller balls and keep under moist towel to prevent over drying. Roll out dough to 2 - 3 mm thickness using rolling pin, if the dough is sticking, dust surfaces with flour.
Cut out circle shapes for individual perogies using a large glass. Fill each circle with a small spoonful of filling, and then fold the circle over the dough so it forms a half-moon shaped pocket. Pinch the edges together firmly.
**The dough is much less stretchy than normal dough so take care to not overfill**
Keep finished perogies on a baking sheet covered with a wet towel. When ready to serve, boil perogies for 5-6 minutes, stirring very gently. Drain perogies and toss with butter, and serve with sour cream and fried onions.
