Cheese and Potato Perogies

This recipe brings back fond memories of traditional Ukrainian Christmases with the grandparents. It's easy to make and a great way to bond with relatives. The more people helping you make it, the better. Makes three to four dozen, depending on size.

Dough:
2 1/2 cups (625 ml) whole wheat, spelt or kamut flour
1/2 tsp (2 ml) sea salt
1 free-range egg
2 Tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) water

Filling:
1/2 lb (250 g) potatoes, peeled and cut in large chunks
1/2 lb (250 g) cheddar cheese, crumbled
2 Tbsp (30 ml) extra-virgin olive oil
2 onions, chopped
Sea salt and fresh ground pepper, to taste

To make the dough, sift flour onto a clean flat surface. Sprinkle with salt then add egg and olive oil in the center and blend ingredients. Add water a little at a time, working the dough until water is fully absorbed. Knead dough until smooth then roll it into a ball, cover with a warm bowl and let stand at room temperature for 10 minutes.

Meanwhile, to prepare the filling, cover potato with lightly salted water in a pot and cook until tender. Drain and cool. Add cheese then thoroughly mash with potato until uniform. In a pan, lightly saut?nion in olive oil then add to potato-cheese mixture. Mix well and season with salt and pepper.

Sprinkle flour on a clean flat surface and roll out the dough until thin. Cut dough into rounds with a glass or cookie cutter then place one tablespoon (15 ml) of filling in the center of each. Fold rounds in half and pinch edges together to seal. (They should have a scalloped look.) Cook in about three quarts (three liters) of boiling salted water, in batches so they float freely without crowding, for about 10 minutes or until perogies stick lightly to a fork when touched. Remove with a slotted spoon and drain. Sprinkle with chopped cilantro, if desired, and serve with melted butter or sour cream.

Source: alive #230, December 2001