Cheddar and potato perogies

These Polish cheese and potato dumplings are an Eastern European staple for a reason – they’re morish! Try serving with sour cream and sauerkraut for the full effect.

Ingredients:

• 2 tablespoons of butter
• 1 diced onion
• Diced bacon

Dough

• 3 cups of flour
• 1 teaspoon of salt
• 1 egg
• ¾ cup of water
• 2 tablespoons of vegetable oil

Filling

• Half a kg of peeled and cubed russet potatoes
• 2 tablespoons of butter
• ⅓ cup of chopped onion
• ½ cup of shredded cheddar
• ¼ teaspoon of salt
• ¼ teaspoon of pepper

Method:

1. To make dough, whisk flour and salt together in a bowl.
2. Add egg, oil, water and stir. Add more water if dough isn’t sticky enough.
3. On a floured surface, knead until dough is smooth. Cut in half.
4. Cover and let rest for 20 minutes.
5. To make the filling, boil salted water in a large pot.
6. Cook potatoes until soft, transfer to a bowl and mash.
7. Melt butter in a pan over medium heat. Add onion and cook until tender and golden.
8. Add onions, cheese, salt and pepper into potatoes. Stir.
9. Now to put them together, take half the dough, roll on floured surface until five-mm thick.
10. Cut into rounds using an eight-cm round cutter.
11. Fill each round with one teaspoon of filling.
12. Wet edge with a small amount of water, fold over, and pinch sealed.
13. Repeat with all remaining filling and dough.
14. Boil water and add perogies, cooking for roughly five minutes. Remove.
15. Fry bacon and onion until bacon is cooked but not crispy and onions are golden.
16. Add perogies and cook until golden and slightly crispy.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Related links:

Roasted beetroot soup

Mini cheddar cheese and bacon pies

Pear strudel