Perogies

Dough

Add flour to a mixing bowl and make a well in centre. Add in egg yolks and oil. Stir in well. Add water slowly, kneading in with fingers.

Form into a ball, kneading for about 5 minutes. Wrap in plastic wrap and refrigerate over night.

Filling

Boil and mash potatoes with the milk. Stir in the cheese. Season with salt and pepper.

Assembly

To fill Perogies, divide dough into 4 pieces and shape into a log approximately 1 inch in diameter. Slice in half. Dust with flour and shape each log into a circular disc and flatten like a pizza base, stretching as you go. When the dugh is thin, add a teaspoon of potato mixture to the centre and fold the dough over, making a half moon or "pasty" shape. Place in a pan of boiling water for 5 minutes and then drain. Fry in a hot skillett until crispy - approximately 5 minutes. Serve hot.