In a food processor or stand mixer, blitz/beat sour cream, eggs, milk, and oil together until well combined.

In a separate bowl, whisk together remaining ingredients (except potato starch) until well combined. Add to wet ingredients, blitz/beat until a sticky dough comes together.

Wrap dough in plastic film, allow to rest on counter for 45 minutes. While waiting, work on the filling:

Boil potatoes until fork tender and ready to mash. I like to use my stand mixer to mash my potatoes, and it works doubly well for this. You can, however, always mash and mix by hand.

Either way, mash potatoes until smooth, and mix in your choice of cheese and flavourings until well incorporated

Dust clean work surface generously with potato starch. Roll out dough, aiming to get it pretty thin – 1/16 – ⅛" of an inch or so. When you’re first starting out, a bit thicker is ok – you’ll just have a bit more dough to bite through to get to your yummy filling!

Cut dough with large glass or round cookie cutter – I like to use a glass that’s about 3" in diameter.

Place about 1 tablespoon of filling in the center of each round.

Lightly brush the edges with water, which will act as a glue.

Pick 1 round up in your non-dominant hand, and use your good hand to fold the dough around the filling, sealing the edge from one side to the other. Make sure your perogies are sealed well, or they will explode when you cook them! Also, I like to flatten them out a little.

Have a large pot of water heated to a low boil. (Too rough of a boil will rip your perogies apart!). Drop a few perogies in at a time – our pot can take about a dozen. Cook until all rise to the surface, then for 2-3 minutes longer.

Removed cooked perogies from water, lightly toss with melted butter. This will prevent them from sticking together.

Enjoy as-is, or fry them in butter, onions.. maybe with some Kielbasa sausage… serve with some sour cream.. YUM!