Perogies with 3 Different Fillings
Discover the ultimate comfort food with these homemade Perogies featuring three irresistible fillings: rich and creamy potato cheddar, tangy sauerkraut with sautéed onions, and a sweet cherry-cinnamon twist. This versatile recipe showcases a tender, buttery dough made from scratch, enveloping fillings that cater to both savory and sweet cravings. Perfectly boiled and optionally pan-fried for a golden, crispy finish, these perogies are a true labor of love with a delicious payoff. Ideal for family dinners, special occasions, or simply indulging in authentic Eastern European flavors, serve them warm with sour cream, caramelized onions, or your favorite accompaniments for a dish that will impress every palate.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Sour cream
- 0.5 cup Unsalted butter (melted)
- 0.5 cup Water
- 2 large Russet potatoes (peeled and cubed)
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter (for filling)
- 1 cup Sauerkraut (drained and chopped)
- 1 small Onion (finely chopped)
- 1 cup Cherries (pitted, fresh or frozen)
- 2 tablespoons Sugar
- 0.5 teaspoon Cinnamon
- 0.25 cup Water (for cherries)
Instructions
In a large bowl, mix the flour and salt.
Add the egg, sour cream, and melted butter. Mix well.
Gradually add the water, kneading until a soft dough forms. Cover and set aside for 30 minutes.
For the potato filling: Boil the potatoes in salted water until tender (about 15 minutes). Drain and mash with butter and cheddar cheese until smooth. Set aside to cool.
For the sauerkraut and onion filling: In a small skillet, sauté the onion in 1 tablespoon butter until golden. Add sauerkraut and sauté for another 5 minutes. Remove from heat and let cool.
For the cherry filling: In a small saucepan, combine cherries, sugar, cinnamon, and water. Cook over medium heat until the cherries break down and the mixture thickens slightly (about 10 minutes). Let cool.
Roll out the dough on a floured surface to about 1/8-inch thickness.
Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
Place 1 to 1.5 teaspoons of the desired filling in the center of each round. Fold the dough over and pinch the edges to seal tightly.
Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add perogies in batches, cooking for 3 to 4 minutes or until they float to the top.
Remove with a slotted spoon and set aside. Repeat with the remaining perogies.
Optional: Heat a tablespoon of butter in a skillet and fry the cooked perogies until golden and crispy on the outside.
Serve warm with sour cream, caramelized onions, or a drizzle of melted butter.
Nutrition Facts
Calories |
4511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 556.9 g | 203% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 73.1 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1413 mg | 109% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3935 mg | 84% | |
*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.
