- 1 batch perogy dough, cut into 36 rounds
- 2 cups unsalted mashed potatoes
- 1 filet smoked salmon
- 1/2 cup dill, chopped
- 1 tbsp capers, drained
- 1/4 cup cream cheese
- salt and pepper to taste
Combine all filling ingredients in a medium bowl and mix well. To assemble the perogies, arrange a small amount of filling in the middle of the dough round. Fold it in half, sealing the edges with a little water, pressing firmly.
At this point you can either freeze the perogies for later use or cook them right away. You can either boil them for 2-3 minutes or fry them on each side until golden brown.
Serve with sour cream and more dill.