Potato Cheese Perogies

My husband makes the best perogies. Had to share this wonderful recipe.

Filled with:
2 medium potatoes, cubed
1 1/2 cups grated cheese
1 tsp Dijon mustard
1/2 tsp dried dill
1/2 tbs of lemon juice
dash of pepper

Dough:
1 1/2 cups flour
1/2 tsp salt
1/8 tsp nutmeg
2 eggs
4 tbsp margarine

Boil potatoes until tender. Drain, then combine lemon juice, cheese, mustard, dill, and pepper. Mix well until potatoes are mashed.

In a separate bowl combine the flour, salt, nutmeg, and eggs. Cut the margarine into the flour mixture until well blended. Make sure dough is smooth if not add a little water. Divide the dough evenly into 16 balls. Roll out each ball into a 3-inch circle and put 1 1/2 tbsp of potato mixture in center. Fold dough over and press edges down with fork.

To cook them you can either fry in oil, or boil in water for 5 min or until they float to top. Serve with sour cream and salsa.

So good!