Homemade Ukrainian Perogies for Christmas Eve

Combine 3 cups flour and 1 tsp salt in a bowl

In a separate bowl, combine 1 egg, 3/4 cup warm water, and 2 tbsp oil

Add the wet mixture to the dry mixture and mix until a dough forms, using a kitchen aid mixer for ease

Add up to 2 tbsp of water as needed

Knead the dough 10 times, then divide into 2 parts, wrap in plastic, and let sit for 20 minutes

Cook 2 lbs russet potatoes for about 25 minutes, drain, and mash with 2 tbsp butter or earthbalance, 1 cup shredded cheddar, and 1 tbsp pepper

Roll out the dough on a floured surface until about 1/8 inch thick and cut out 3-inch circles using a round glass or cookie cutter

Add 1/2 tbsp potato filling to each circle and pull edges together, pinching until fully closed to form a half moon shape

Cover the formed perogies with a kitchen towel until all are made

Boil water with a pinch of salt, add about 8 perogies at a time, and once they float to the top, cook for 4 minutes

Remove perogies with a slotted spoon, let them dry, and place into a buttered baking dish

Serve with fried onions and sour cream

For leftovers the next day, fry in a frying pan and serve with green onions and sour cream