2 cups flour
1 large egg
1 cup full fat yogurt
1/2 tsp salt
1 tsp baking soda
2 potatoes, cooked and mashed
1/2 small onion, diced
2 Tbsp butter
1/2 cup cheddar cheese, grated
salt and pepper to taste
• Place the flour in a mixing bowl and make a well in the middle.
• Add the baking soda, salt, and egg.
• Add the yogurt and mix everything together.
• Cover with the bowl and let it sit for 1 hour, minimum 30 minutes.
• While the dough rests make the filling.
• Peel and mash the cooked potatoes.
• Dice the onion and sauté in 2 Tbsp butter.
• When onions are soft add them to the potato mixture.
• Grate the cheese and add to the potatoes.
• Add salt and pepper to taste.
• Stir in the beaten egg.
• Combine potato mixture and set aside.
• Roll the dough into a long snake and cut it into 24 pieces.
• Dust each piece of dough with flour while roughly shaping it into a flat circle.
• Dusting the rolling pin often, flatten each circle to a 3-inch diameter.
• Spoon a tablespoon of the filling on top of each circle.
• Fold a circle in half and seal in the center, sides, and in between.
• Give a once over to make sure the perogy is well sealed.
• Bring a pot of salted water to a rolling boil. Rolling boil is important.
• One by one quickly drop the perogies in the boiling water.
• Give it a gentle stir to keep perogies from sticking to the bottom.
• Maintaining constant rolling boil, boil the perogies for 1 minute.
• Put 1 Tbsp of butter inside the serving bowl.
• With a slotted spoon take perogies out and pile them into the bowl.
• Pour 1/4 cup of melted butter on the top and shake the bowl slightly to butter all the perogies.
• Serve the perogies with lots of sour cream.