Perogies with Various Traditional Fillings
Dive into the heart of comfort food with these handmade perogies, a beloved Eastern European classic bursting with rich, traditional fillings. Featuring a tender, sour cream-infused dough, these perogies come alive with a trio of fillings: creamy potato and cheddar, tangy sauerkraut, and a sweet blend of farmer's cheese with sugar. Each dumpling is lovingly boiled to pillowy perfection before being gently sautéed in butter with golden caramelized onions for a hint of crispness. Perfectly customizable and delightfully versatile, these perogies are served with a dollop of sour cream, making them an irresistible addition to your family dinner table or any festive occasion. Whether you're craving savory or sweet, this recipe offers a satisfying taste of tradition in every bite!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 units large eggs
- 1 cup sour cream
- 0.5 cup water
- 4 medium potatoes (peeled and cubed)
- 1.5 cups cheddar cheese (shredded)
- 5 tablespoons butter
- 1 large onion (diced)
- 1.5 cups sauerkraut (drained)
- 1 cup farmer's cheese
- 2 tablespoons sugar
- 1 unit egg yolk
- 1 cup sour cream (for serving)
Instructions
In a large mixing bowl, combine the flour and salt. Add the eggs and sour cream, and mix until a dough begins to form.
Gradually add water, mixing until the dough is soft but not sticky. Knead the dough on a floured surface for about 5-7 minutes, then cover with plastic wrap and let it rest for 30 minutes.
To prepare the potato-cheddar filling, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes, then mix in the shredded cheddar cheese. Set aside.
To prepare the sauerkraut filling, heat 2 tablespoons of butter in a skillet over medium heat. Add half of the diced onion and sauté until softened, about 5 minutes. Stir in the sauerkraut, cook for another 5 minutes, and set aside.
To prepare the sweet farmer's cheese filling, combine the farmer's cheese, sugar, and egg yolk in a small bowl. Mix until smooth and set aside.
Divide the dough into two portions and roll out one portion on a lightly floured surface until it is 1/8-inch thick. Use a 3-inch round cutter or glass to cut out circles.
Place 1 tablespoon of your chosen filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal tightly.
Repeat with the remaining dough and fillings. Keep the prepared perogies on a floured tray and cover with a kitchen towel to prevent drying.
Bring a large pot of salted water to a boil. Drop the perogies in a few at a time and cook until they float to the top, about 3-5 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the remaining butter over medium heat. Add the rest of the diced onion and sauté until golden. Add the cooked perogies to the skillet to lightly brown them, about 2-3 minutes per side.
Serve the perogies warm with a dollop of sour cream on the side.
Nutrition Facts
Calories |
5062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 7218 mg | 314% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 76.5 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2358 mg | 181% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4149 mg | 88% | |
*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.
