Filling

1. Place the lentils, water, salt and garlic in a pot and simmer for about 25-35 minutes until the lentils are tender. Strain and reserve the cooking liquid. Using a large spoon or potato masher, stir vigorously and incorporate the cheese with the lentil mixture to form a paste.
2. If needed, add some of the cooking liquid back into the mixture. Fold in scallions and let the mixture cool.

Dough

1. In a stand mixer, place the sifted flours and salt into the mixing bowl. Using a dough hook, mix on low speed and incorporate the eggs and water.
2. Continue to mix the dough on medium speed for 3-5 minutes until the dough is formed and pulls away from the bottom of the bowl. (If the dough is sticky, add 1-2 tsp of flour on the work surface and knead by hand until smooth.) Wrap the dough with plastic wrap and rest in the fridge for 30-60 minutes.
3. Cut the rested dough into two halves and roll out the first half onto a lightly floured surface. Roll to 1/16″ (2 mm) thick. Use a 3″ (75 mm) pastry ring cutter to cut out circles from the rolled-out dough. Repeat with the second half of the dough.
4. Using a brush, wet the edge of each circle with water and place 1 tsp of the filling in the centre. Fold the dough over and seal by pressing firmly with your fingers. Place on a lightly floured surface.
5. To cook, bring a pot of salted water to a boil and cook the perogies in batches for 2-3 minutes. When they float to the surface, they are cooked. Drain and fry in a pan with oil and butter, or serve boiled.