Classic Potato and Cheese Perogies
Indulge in the comforting warmth of homemade **Classic Potato and Cheese Perogies**, a timeless Eastern European dish that's perfect for any occasion. These hand-crafted pockets of tender dough are stuffed to perfection with a creamy, cheesy mashed potato filling made from fluffy russet potatoes and sharp cheddar cheese. The perogies are first boiled to tender perfection, then pan-fried with golden caramelized onions for a crisp finish that's irresistibly flavorful. With a dough enriched by sour cream and butter, and a preparation process that invites creativity, each bite is a celebration of rich, simple ingredients. Whether served with a dollop of tangy sour cream or alongside sautéed onions, these perogies promise to make every meal feel like a family gathering. Perfect for cozy dinners or festive celebrations, this recipe is a must-try for lovers of homemade comfort food!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 large eggs
- 1 cup sour cream
- 0.5 cup unsalted butter
- 1 teaspoon salt
- 3 pounds russet potatoes, peeled and quartered
- 1.5 cups sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 0.5 teaspoon black pepper
- 1 tablespoon water
- 1 tablespoon vegetable oil
Instructions
In a large bowl, combine the flour and salt. In a separate mixing bowl, whisk together the eggs, sour cream, 1/2 cup of melted butter, and 1 tablespoon of water until smooth.
Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a spoon until a dough starts to form.
Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
While the dough rests, make the filling. Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 15-20 minutes.
Drain the potatoes and return to the pot. Mash the potatoes until smooth and stir in the shredded cheddar cheese and 1/4 teaspoon of black pepper. Set aside to cool slightly.
On a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a 3-inch round cutter, cut out circles of dough.
Place a tablespoon of potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges.
In a large pot, bring salted water to a gentle boil. Working in batches, cook the perogies for 3-4 minutes, or until they float to the top.
Remove the cooked perogies with a slotted spoon and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown.
Add the cooked perogies to the skillet and pan-fry until golden and crisp on both sides, about 2-3 minutes per side.
Serve hot, garnished with additional sour cream or fried onions if desired.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 639.9 g | 233% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 32.2 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1834 mg | 141% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6803 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
