3 medium Yukon gold potatoes, peeled and roughly chopped
1 cup grated cheddar
2 tablespoon melted butter
2 tablespoon sour cream
1 tablespoon olive oil
2 green onions, minced
2 cloves garlic, minced
pinch of salt
freshly ground black pepper
Boil the potatoes until thoroughly cooked, about 15-20 minutes. Strain them and let stand for 5 minutes. Mash and add the cheddar cheese, melted butter, and sour cream. In a small saute pan, add the olive oil, green onions, and garlic and saute for 4-5 minutes, until wilted. Add to the potato mixture. Season with the salt and pepper.
2 cups all-purpose flour
1/2 cup sour cream
3 tablespoons butter, melted
1 extra-large egg
pinch of salt
Mix all of the ingredients together with a mixer until mixed well. Continue to mix well with your hand until you have a smooth dough. If needed, add water to loosen. Let dough rest for at least 30 minutes.
To assemble the perogies:
Roll out the dough to 1/8″ thickness. Use a biscuit cutter to cut into 3″ circles.
Put about 1/2 tablespoon of the filling in the middle of each.
Dip the fork in water to crimp the edges. Make sure each is completely sealed.
(You can choose to cook the perogies now or place in a freezer bag to save for later.)
Bring a pot of water to a boil. Add a teaspoon of salt. Drop about 8 perogies in and cook for 5-6 minutes or until they float to the surface.
Transfer to a saute pan with 2 tablespoon butter (allow butter to brown).
Brown perogies to golden, 2 to 3 minutes.
Repeat with remaining perogies
Season with salt and pepper and serve with sour cream.