- 1 batch perogie dough, cut into 36 rounds
- 2 cups unsalted mashed potatoes, cooled
- 1 gala apple, peeled and diced
- 1 medium yellow onion, diced
- 1/2 tbsp veg oil
- 1 cup shredded napa cabbage
- 1 tbsp fine salt
- 3/4 cup applewood-smoked cheddar, grated
- black pepper to taste
Place cabbage in a sieve set over the sink and sprinkle the salt over top. Allow 30 minutes for the salt to drain most of the water. Using a kitchen towel or cheesecloth, bundle up the cabbage and squeeze and twist it mightily until no more water drips from the bundle.
Sautee the apple and onion in oil over medium heat until both are tender. Add the cabbage and cook 5 minutes, the remove from heat and allow to cool for a few minutes.
Once cooled, add the cabbage mixture to the potatoes and add cheese. Season to taste with pepper, and mix well until all is evenly distributed.
Place 1/2 tablespoon of filling into each 3 inch round of perogie dough. Fold each round in half over the filling, using a bit of water on your finger to seal the edges, pressing firmly.
At this point you can freeze for later use, or cook the perogies. You can either boil them for 2-3 minutes or fry them in a pan. Serve with sour cream, green onions and applesauce.