1 1/4cupof potato water save it from your potatoes!
2 1/2 - 3cupsof flour
Boil your potatoes and drain, reserving the water for the dough. Place the still hot potatoes into a bowl and mash together with the cheese, salt and pepper until the cheese has melted and hte potatoes are smooth. Set aside.
Combine the margarine and potato water in a large bowl. Mix in the flour and salt until soft, slightly tacky dough forms. It should not stick much.
Cover with a clean cloth and let rest for an hour.
Flour your working surface then turn out the dough onto it. Sprinkle the dough slightly with flour. Roll out to a thin layer, slightly less than than a 1/4 of an inch. Cut out circles with a small soup can (this is the perfect size and it works amazing.)
Place a heaping teaspoon of filling into the centre of each dough circle. Pinch the sides until sealed.
Place on a baking sheet and freeze, when they are frozen fill up a freezer bag with them and freeze together.
To cook, bring a pot of water to a boil then place perogies in the pot. Boil until they rise to the surface, then cook for two minutes more. Drain and toss with butter to prevent sticking..