Wild Hot Perogies
Spice up your dinner table with these irresistible Wild Hot Perogies, a fiery twist on the classic comfort food! Made from scratch, the tender dough is stuffed with a creamy, cheesy potato filling infused with the smoky heat of fresh jalapeños and the tangy kick of cheddar. Pan-fried to golden perfection in butter, these crispy little pockets are then drizzled with hot sauce for an extra layer of bold flavor. Garnished with fresh green onions, they’re perfect as a crowd-pleasing appetizer or a hearty main dish with attitude. With just 45 minutes of prep time, this easy homemade recipe brings the heat and takes your perogy game to the next level. Aromatic, cheesy, and delightfully spicy, these Wild Hot Perogies are the ultimate treat for fans of bold, comforting flavors!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Sour cream
- 0.5 cup Water
- 2 large Potatoes
- 1 cup Shredded cheddar cheese
- 2 medium Jalapeño peppers
- 2 tablespoons Butter
- 0.25 cup Hot sauce
- 2 stalks Green onions
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, sour cream, and water. Mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
Peel and cube the potatoes. Boil them in a pot of salted water until tender, about 15 minutes. Drain and mash the potatoes until smooth.
Finely chop the jalapeños and slice the green onions. Add the jalapeños, cheddar cheese, and a tablespoon of butter to the mashed potatoes. Mix until well combined. Adjust salt to taste.
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter or a glass to cut circles from the dough.
Place a tablespoon of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal.
In a large skillet, heat the vegetable oil and the remaining tablespoon of butter over medium heat. Fry the perogies in batches until golden and crispy, about 2–3 minutes per side.
Plate the perogies and drizzle them with hot sauce. Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.3 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1120 mg | 86% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2415 mg | 51% | |
*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.
