Voreniki Perogies Potato Cheddar Cheese Onion
Indulge in the comforting flavors of traditional Eastern European cuisine with this homemade Voreniki Perogies recipe, featuring a creamy potato, sharp cheddar cheese, and caramelized onion filling. Each tender dumpling is hand-crafted with soft, elastic dough, boiled to perfection, and then lightly pan-fried for a golden, buttery finish. The savory filling, infused with the richness of melted cheddar and the sweetness of sautéed onions, offers a delightful balance of textures and flavors. Serve these perogies warm, topped with a dollop of tangy sour cream and reserved golden onions for a truly authentic and satisfying meal. Perfect for family dinners or special occasions, these potato and cheese-stuffed perogies are a timeless comfort food that will quickly become a favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 large Egg
- 0.75 cup Water
- 1 teaspoon Salt
- 4 medium Potatoes
- 1 cup Sharp cheddar cheese, grated
- 4 tablespoons Butter
- 1 large Onion, finely chopped
- 0.5 cup Sour cream (optional, for serving)
Instructions
Start by preparing the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center, add the egg, and gradually add the water while mixing to form a soft dough.
Knead the dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic. Cover the dough with plastic wrap and let it rest for 20 minutes.
While the dough rests, prepare the filling: Peel and dice the potatoes. Boil them in salted water until fork tender, about 15 minutes. Drain the potatoes and mash them until smooth.
Stir in the grated cheddar cheese into the mashed potatoes while they’re still warm, allowing the cheese to melt. Set the filling aside to cool.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes. Mix most of the onions into the potato-cheese filling, reserving some for garnish.
Divide the rested dough in half. Roll out one half on a floured surface until it’s about 1/8-inch thick. Cut out circles using a 3-inch round cutter or the rim of a glass.
Place about 1 tablespoon of the potato mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pinching them together firmly or using a fork to crimp.
Bring a large pot of salted water to a boil. Working in batches, drop the perogies into the boiling water. Cook for 3-5 minutes, until they float to the top. Use a slotted spoon to transfer the cooked perogies to a plate.
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the boiled perogies and fry until golden and crisp on both sides, about 2-3 minutes per side.
Serve the perogies warm, topped with reserved sautéed onions and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 466.5 g | 170% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 21.0 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1212 mg | 93% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5288 mg | 113% | |
*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.
