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Filling: 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.
In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden
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