Perogies
Experience the ultimate comfort food with this classic homemade perogies recipe—a perfect blend of tender dough and a rich, cheesy potato filling. These traditional Eastern European dumplings are made from scratch, featuring a soft, pillowy dough enriched with sour cream and butter, wrapped around a flavorful filling of creamy mashed russet potatoes and sharp cheddar cheese. Boiled until they float to perfection and optionally sautéed in buttery golden onions for an irresistible crispy finish, these perogies are as versatile as they are delicious. Serve them piping hot with a dollop of sour cream or your favorite toppings for a hearty, crowd-pleasing dish that's perfect for family dinners or cozy gatherings. With simple ingredients and step-by-step guidance, you'll master the art of perogies in no time!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Sour cream
- 0.5 cup Unsalted butter (melted)
- 3 medium Russet potatoes (peeled and cubed)
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter (for frying, optional)
- 1 medium Onion (finely chopped, for frying, optional)
Instructions
To make the dough, combine the all-purpose flour and salt in a large mixing bowl.
In a separate bowl, whisk together the eggs, sour cream, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling. Bring a pot of salted water to a boil and cook the potatoes until fork-tender, about 15 minutes. Drain and transfer to a mixing bowl.
Mash the potatoes until smooth, then stir in the shredded cheddar cheese. Allow the mixture to cool to room temperature.
Divide the rested dough into 4 portions. Roll out one portion at a time on a floured surface until it is about 1/8-inch thick. Keep the remaining portions covered to prevent drying out.
Using a round cutter (about 3-4 inches in diameter), cut out circles of dough. Place about 1 tablespoon of potato filling into the center of each circle.
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, or crimp them with a fork. Repeat with the remaining dough and filling.
To cook the perogies, bring a large pot of salted water to a gentle boil. Drop the perogies in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Optional: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden. Add the boiled perogies to the skillet and fry until crisp and golden brown on both sides.
Serve the perogies warm, optionally topped with sour cream or additional sautéed onions. Enjoy!
Nutrition Facts
Calories |
4357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 508.7 g | 185% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 26.2 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1369 mg | 105% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 3605 mg | 77% | |
*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.
